Hot Crab Rangoon Dip
This crab rangoon dip has all the goodness of the classic appetizer with crab meat, cream cheese, shredded cheese and simple savory seasonings.
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Servings: 6 people
Calories: 243kcal
Equipment
- Large Mixing Bowl
- Small Baking Dish
- Cheese grater
- Silicone Spatula
- Large Spoon
Ingredients
- 8 oz Cream cheese plain, softened
- ½ cup Sour cream or creme fraiche
- 2 tablespoon Soy sauce or Tamari
- ½ teaspoon Garlic powder
- ½ teaspoon Kosher salt
- ½ teaspoon Black pepper cracked
- ½ cup Lump crab meat shredded
- 1 cup Mozzarella cheese shredded
- Wonton chips or crackers for serving
- Sweet chili sauce for serving, optional
Instructions
- In a mixing bowl, combine cream cheese, sour cream, soy sauce, garlic powder, salt, and pepper until smooth.
- Add the shredded and drained (if canned) crab meat, the green onions, and about ¾ cup of the shredded cheese.
- Mix until well combined.
- Transfer the dip to a baking dish and add the remaining shredded cheese to the top. Bake in the oven until hot and bubbly, about 15 minutes.
- Serve the dip with wonton chips, crackers, or fresh veggies for dipping.
Notes
- If you can, shred the cheese fresh from the block rather than buying pre-shredded cheese. Trust me, it melts much nicer! The gooier and more stringy the melted cheese is, the better.
- Let your creativity shine with the garnishes. Sliced green onions and a drizzle of sweet chili sauce are both classic, but you could also add a pinch of red chili flakes, fresh chives, or lemon zest.
- Serve hot crab dip with a side of wonton chips to make it feel just like the classic appetizer. You can also include tortilla chips, crackers, celery sticks, and cucumber slices for more variety.
Nutrition
Calories: 243kcal | Carbohydrates: 4g | Protein: 11g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 68mg | Sodium: 902mg | Potassium: 142mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 745IU | Vitamin C: 1mg | Calcium: 195mg | Iron: 0.4mg
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