All the classic, creamy flavor of your favorite Crab Rangoon - baked into one irresistible dip. This recipe combines cream cheese, sour cream, shredded cheeses, crab meat, and flavorful seasonings to create a warm, bubbly dip perfect for parties or gatherings.
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Preheat oven to 375°F.
In a bowl, mix cream cheese, sour cream, cheddar, Colby Jack, green onions, garlic powder, Worcestershire sauce, soy sauce, and sriracha until smooth.
Fold in crab meat gently.
Spread the mixture into a small greased baking dish and bake for 20–25 minutes, until hot and bubbly.
Drizzle with sweet chili sauce, sprinkle sesame seeds, and garnish with extra green onions on top before serving.
For a spicier dip, increase the amount of sriracha or add a pinch of cayenne pepper.
Serve with crispy wonton chips, crackers, or fresh veggies for dipping.
If using canned crab meat, ensure it is well-drained before adding to the mixture.
Can I use imitation crab meat?
Yes, imitation crab meat works well in this recipe and is a budget-friendly option.
What can I serve with Crab Rangoon Dip?
You can serve it with wonton chips, crackers, toasted baguette slices, or fresh vegetables like celery and carrot sticks.
Can I make this dip ahead of time?
Yes, you can prepare the dip ahead of time and refrigerate it. Bake it just before serving for the best results.
Can I substitute sour cream with Greek yogurt?
Yes, Greek yogurt is a great substitute for sour cream and adds a slight tang to the dip.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
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