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Do you love crispy and creamy crab Rangoon? What if I told you that I have an easy crab Rangoon dip recipe that incorporates all of the yummy flavors we love but without the hassle of making actual crab Rangoon? Have I got your attention?
This creamy crab dip recipe is a party favorite and is so simple to make. Just whip all of the ingredients together, pour into an oven safe dish and bake until bubbly and browned on top.
Serve this spectacular dip with tortilla chips, assorted vegetables or baked/fried wonton wrappers. Try making it along with my SOUTHWESTERN EGG ROLLS if you’re serving a crowd.
I use a hand mixer, to whip up the cream cheese whenever I’m making a dip recipe that has it in it. Whipping the cream cheese makes it fluffier and that makes it easier to scoop up. This step is not necessary, though, especially if you don’t own a hand mixer. However, if you don’t own one then you should invest in one as they are very affordable and make it easy to prepare recipes like WHITE CHOCOLATE CHIP PUMPKIN BREAD, BANANA BREAD, cookies or mashed potatoes.
I own a small cast iron skillet that I find makes the perfect vessel for dips like this one or FIESTA CORN DIP. It’s also great for roasted brussels sprouts, like my HOT HONEY BRUSSELS SPROUTS or CREAMY BRUSSLES SPROUTS recipe.
Ingredients
- Cream cheese (room temperature)
- Mayonnaise
- Lemon juice
- Worchestershire sauce
- Hot sauce
- Sour cream
- Scallions
- Chives
- Crabmeat
- White or black pepper
- Parmesan cheese
- Mozzarella cheese
I can’t stress enough the importance of room temperature cream cheese in this crab Rangoon dip recipe. It only needs an hour on the counter and then its ready to be whipped up. Attempting to whip cold cream cheese can be quite frustrating!
I also advise you to purchase the parmesan and mozzarella cheese in block form. Pre-shredded cheese has added preservatives like cellulous, potato starch and natamycin that doesn’t allow it to melt as well as the block form. Simply shred the mozzarella cheese with a hand grater or use a food processor.
I have included the nutritional values for a low-fat version of this dip as well as a keto/low carb version. If you are going the low-fat route then just replace the cream cheese, sour cream and mayonnaise with the “light” versions.
How to make Crab Rangoon dip
Whip up the cream cheese, mayonnaise, lemon juice, Worcestershire sauce, hot sauce and sour cream for 1 minute with a hand mixer. I use THIS mixer. Then fold in the scallions, chives, crabmeat, white pepper, parmesan and mozzarella cheese into cream cheese mixture. Stir well to combine and then pour into an oven safe dish. Bake in 350-degree Fahrenheit oven for 15 minutes and then broil for a couple minutes more to get the top golden brown and bubbly.
Serve with crispy fried or oven baked wonton wrappers, tortilla chips (our favorite) or raw vegetables like carrots, celery or peppers. If you have extra wonton wrappers, then make some SOUTHWESTERN EGG ROLLS to serve alongside the crab dip.
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CRAB RANGOON DIP
Ingredients
- 5 oz Cream cheese room temperature
- ¼ cup Mayonnaise
- 1 tsp Lemon juice
- ½ tsp Worchestershire sauce
- dash Hot sauce
- 3 tbsp Sour cream
- 3 tbsp Scallions diced
- 1 tsp Chives dried
- 4 oz Crab meat canned
- ¼ tsp White pepper
- ¼ cup Parmesan cheese grated
- 1 cup Mozzarella cheese shredded
Instructions
- Preheat oven to 350 degrees F.
- Using a hand mixer, whip the cream cheese, mayonnaise, lemon juice, worchestershire sauce, hot sauce and sour cream for 1 minute. Fold scallions, chives, crabmeat, white pepper, parmesan and mozzarella cheese into cream cheese mixture. Stir well to combine.
- Pour mixture into an oven safe dish and bake for 15 minutes. Turn on broiler and broil for a couple minutes or until golden brown and bubbly.
Notes
QUESTIONS? COMMENTS? FILL OUT FORM BELOW
