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Crab Rangoon Dip

Indulge in the creamy, savory goodness of our Crab Rangoon Dip, a perfect blend of crab meat and cream cheese, garnished with green onions and spices. This easy-to-make appetizer is ideal for parties, gatherings, or a cozy night in. Follow our simple recipe to create a crowd-pleasing dip that’s sure to become a new favorite!

Ingredients

Scale
  • 2 cupscrab meat16 oz. cream cheese (2blocks)1/2 cupsour cream4green onions, chopped1 1/2 tsp. Worcestershire sauce2 Tbsppowdered sugar1/2 tspgarlic powder1/2 tsplemon juice
  • 16 oz. cream cheese (2blocks)
  • 1/2 cupsour cream4green onions, chopped1 1/2 tsp. Worcestershire sauce2 Tbsppowdered sugar1/2 tspgarlic powder1/2 tsplemon juice
  • 4green onions, chopped1 1/2 tsp. Worcestershire sauce2 Tbsppowdered sugar1/2 tspgarlic powder1/2 tsplemon juice
  • 1 1/2 tsp. Worcestershire sauce
  • 2 Tbsppowdered sugar1/2 tspgarlic powder1/2 tsplemon juice
  • 1/2 tspgarlic powder1/2 tsplemon juice
  • 1/2 tsplemon juice

Instructions

  1. Soften the cream cheese in the microwave for about a minute.In a large bowl, combine softened cream cheese with crab meat, sour cream, Worcestershire sauce, powdered sugar, garlic powder, and lemon juice.Chop green onions and add to the mixture.Mix well and transfer to a baking dish.Bake at 350°F for 30 minutes. Serve warm with chips or fried wontons.
  2. In a large bowl, combine softened cream cheese with crab meat, sour cream, Worcestershire sauce, powdered sugar, garlic powder, and lemon juice.Chop green onions and add to the mixture.Mix well and transfer to a baking dish.Bake at 350°F for 30 minutes. Serve warm with chips or fried wontons.
  3. Chop green onions and add to the mixture.Mix well and transfer to a baking dish.Bake at 350°F for 30 minutes. Serve warm with chips or fried wontons.
  4. Mix well and transfer to a baking dish.Bake at 350°F for 30 minutes. Serve warm with chips or fried wontons.
  5. Bake at 350°F for 30 minutes. Serve warm with chips or fried wontons.

Notes

For best flavor, use high-quality crab meat.
Adjust garlic powder and lemon juice to taste.Can be made a day ahead and refrigerated before baking.
Can be made a day ahead and refrigerated before baking.

  • Author: Chef Stella