Cheesy Crab Rangoon Dip is a creamy, cheesy, and savory appetizer inspired by the popular Chinese-American appetizer, Crab Rangoon. It combines sweet crab meat with cream cheese, sour cream, mozzarella, and cheddar, baked until hot and bubbly. Served with crispy wonton chips or crackers, this dip is perfect for parties, game nights, or holiday gatherings—basically any time you want to impress without spending hours in the kitchen.
Ingredients
For the Dip:
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8 oz (225 g) cream cheese, softened
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½ cup sour cream
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1 cup shredded mozzarella cheese
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½ cup shredded cheddar cheese
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1 tsp Worcestershire sauce
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1 tsp soy sauce (optional, for extra flavor)
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1 tsp garlic powder
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1 tsp onion powder
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1 green onion, finely chopped
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8 oz (225 g) lump crab meat (or imitation crab, chopped)
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Salt & pepper to taste
For the Topping:
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½ cup shredded mozzarella cheese
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½ cup shredded cheddar cheese
For Serving:
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Wonton wrappers (cut into triangles and fried or baked until crispy)
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Crackers, tortilla chips, or sliced baguette
Instructions
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Preheat Oven
Preheat your oven to 375°F (190°C). -
Mix the Base
In a large bowl, combine the cream cheese and sour cream until smooth. -
Add the Flavor
Stir in mozzarella, cheddar, Worcestershire sauce, soy sauce (if using), garlic powder, onion powder, and green onion. -
Fold in the Crab
Gently fold in the crab meat so it stays in chunks for a nice texture. -
Assemble
Transfer the mixture into a greased baking dish (8-inch square or similar). Smooth the top and sprinkle with the remaining mozzarella and cheddar cheese. -
Bake
Bake for 20–25 minutes, or until the cheese is melted and bubbly. -
Serve
Serve hot with crispy wonton chips, crackers, or bread.
Tips & Variations
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Make it spicy: Add chopped jalapeños or a dash of hot sauce.
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More texture: Sprinkle breadcrumbs mixed with butter on top before baking for a crunchy crust.
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Party prep: Assemble ahead of time, refrigerate, and bake just before serving.
💬 Q&A About Cheesy Crab Rangoon Dip
Q1: Can I use imitation crab instead of real crab?
Yes! Imitation crab is more budget-friendly and still gives great flavor, though real crab will taste sweeter and fresher.
Q2: Can I make this dip ahead of time?
Absolutely. Mix all ingredients, store covered in the refrigerator for up to 24 hours, then bake when ready.
Q3: Can I freeze Crab Rangoon Dip?
It’s not recommended, as cream cheese-based dips can separate after freezing.
Q4: How do I make crispy wonton chips for dipping?
Cut wonton wrappers into triangles, lightly brush with oil, and bake at 375°F for 5–7 minutes until golden, or fry them in hot oil for about 30 seconds per side.
Q5: How long will leftovers last?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until hot.