Description
There’s something utterly irresistible about the combination of creamy, tangy filling and the sweet, delicate flavor of crab wrapped in crispy wonton wrappers. Crab rangoon has been a beloved appetizer at Chinese-American restaurants for decades, and now you can enjoy all those incredible flavors in a convenient, party-perfect dip.
Ingredients
For the Dip Base:
- 8 oz cream cheese, softened to room temperature
- ½ cup sour cream for tang and creaminess
- ½ cup mayonnaise for richness
- 8 oz lump crab meat (fresh, canned, or imitation), drained and picked over
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Seasonings & Flavor Builders:
- 3 cloves garlic, minced finely
- 2 green onions, thinly sliced (white and green parts)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon soy sauce (use tamari for gluten-free)
- ½ teaspoon onion powder
- ¼ teaspoon white pepper (or black pepper)
- Pinch of salt to taste
For Serving:
- Wonton chips, crackers, or toasted baguette slices
- Extra green onions and sesame seeds for garnish
Substitution Suggestions:
- Dairy-free: Use vegan cream cheese, dairy-free sour cream, and plant-based mayo
- Lower fat: Swap cream cheese for Neufchâtel, use light sour cream and Greek yogurt
- Seafood alternatives: Use chopped cooked shrimp or all imitation crab
- Gluten-free: Serve with rice crackers or veggie sticks
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a small baking dish or oven-safe skillet (about 8-9 inches works perfectly). Having your cream cheese at room temperature is crucial—it mixes smoothly without lumps, creating that signature silky texture. If you forgot to take it out ahead, microwave it for 10-15 seconds to soften.
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a hand mixer or sturdy whisk to blend until completely smooth and fluffy—this takes about two minutes and makes all the difference in texture. You want zero cream cheese lumps hiding in there.
Add your minced garlic, green onions, Worcestershire sauce, soy sauce, onion powder, and white pepper to the creamy mixture. Stir until everything is evenly distributed and you can smell that beautiful garlicky aroma. This is where the flavor really starts building.
Gently fold in your crab meat, being careful not to break up the lumps too much—you want nice chunks of crab throughout. Add half of the mozzarella and half of the Parmesan cheese, reserving the rest for topping. Mix just until combined; overmixing can make the crab stringy.
Spread the mixture evenly into your prepared baking dish, smoothing the top with a spatula. Sprinkle the remaining mozzarella and Parmesan cheese over the surface—this creates that gorgeous golden, bubbly top layer everyone fights over.
Slide your dish into the preheated oven and bake for 18-22 minutes, until the dip is heated through and the cheese on top is melted and lightly golden. You’ll know it’s ready when you see bubbles around the edges and the top has developed those irresistible caramelized spots. For an extra-crispy top, run it under the broiler for the last minute—just watch carefully so it doesn’t burn.
Remove from the oven and let it cool for about 5 minutes (this helps it set slightly and prevents burned tongues). Sprinkle with additional sliced green onions and a few sesame seeds if you like. Serve immediately with your choice of dippers arranged around the bowl.
Nutrition
- Calories: 180-200
- Sodium: 320mg
- Fat: 15g
- Carbohydrates: 3g
- Protein: 8g