Real Recipes From Real Home Cooks ®

crab rangoon dip

Recipe by
Beth Pierce
Old Monroe, MO

An easy to make Crab Rangoon dip made with cream cheese, mozzarella, and crab meat all baked up to golden perfection. For an over the top presentation serve with wonton chips.

yield 10 serving(s)
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For crab rangoon dip

  • 8 oz
    cream cheese softened
  • 1 1/2 c
    shredded mozzarella
  • 1/3 c
  • 1/4 c
    sour cream
  • 1/2 tsp
    onion powder
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    freshly ground black pepper
  • 1 tsp
    worcestershire sauce
  • 8 oz
    cooked crab meat finely chopped
  • 1
    green onion thinly sliced

How To Make crab rangoon dip

  • 1
    Preheat oven to 350 degrees.
  • 2
    Combine the cream cheese, 1 cup mozzarella, mayonnaise, sour cream, onion powder, garlic powder, black pepper, Worcestershire Sauce, and crabmeat. Spoon it into an 8×8 inch casserole dish. Top with the remaining mozzarella cheese.
  • 3
    Bake uncovered until heated through and lightly browned; 25-30 minutes. Top with sliced green onions. For best results serve promptly.
  • 4
    NOTES Soften the cream cheese by removing it from the fridge about 40 minutes in advance. To hasten the time needed remove it from the packaging. See below for more ideas on softening cream cheese quickly. Prepare this dip up to 24 hours in advance. Then cover it with wrap and place it in the refrigerator. When ready to bake remove it from the fridge 40 minutes in advance to bring it to room temperature. Then bake as directed. If desired turn the broiler on low the last minute of cooking for a beautiful browned top. Broilers are unpredictable so stay close by and monitor the progress. I peek on it about every 20-30 seconds. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 1 minute intervals at 50% power until heated through. I do not recommend freezing this dip. The cream cheese, mayonnaise, and sour cream will separate.