Easy Crab Rangoon Dip
Warm, creamy crab dip with the flavors of classic crab rangoons, perfect for scooping with chips.
Ingredients
Main Ingredients
- 8 oz cream cheese, softened Full fat gives the best mouthfeel.
- 1 cup cooked crab meat, packed Lump or claw, or substitute with good-quality canned crab, drained.
- 1/2 cup mayonnaise Adds creaminess.
- 2 pieces green onions, finely sliced
- 1 clove garlic, finely minced
- 1 tsp soy sauce Can substitute with tamari.
- 1 tsp Worcestershire sauce Optional, for depth.
- 1/2 cup shredded mozzarella or Monterey Jack For a melty top.
- 1/3 cup panko breadcrumbs For crunch.
- 1 tbsp melted butter Toss with panko for golden color.
- Dash hot sauce or sriracha To taste.
- Lemon wedges and chopped parsley for finishing Optional.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly grease a 9-inch pie dish or an oven-safe skillet.
- In a bowl, beat the softened cream cheese until smooth. Add the mayonnaise and mix until combined.
- Stir in the soy sauce, Worcestershire (if using), minced garlic, and a few dashes of hot sauce. Taste and adjust seasoning.
- Gently fold in the crab meat and sliced green onions, keeping some lumps of crab intact for texture.
- Transfer the mixture to your prepared dish and smooth the top.
- Combine panko with melted butter and sprinkle over the dip along with the shredded cheese.
Baking
- Bake for 20–25 minutes, or until the top is golden and the center is bubbling. If the top browns too quickly, tent loosely with foil.
- Remove from oven and let rest for 3–5 minutes. Garnish with lemon and parsley. Serve hot.
Notes
For a lighter dip, swap Greek yogurt for half the mayo. To refresh leftover dip, sprinkle a bit more panko and cheese before reheating.