Crab Rangoon Dip
Yields: Varies depending on serving size
Prep time: 15 minutes
Cook time: 20-25 minutes
Oven Temperature: 350°F (175°C)
Ingredients:
1 (8 oz) package cream cheese, softened
½ cup sour cream
1 tablespoon Sriracha (or more/less to taste)
1 tablespoon soy sauce (or tamari for gluten-free)
½ teaspoon garlic powder
6 ounces lump crab meat, drained and patted dry (or imitation crab meat, finely chopped)
1 cup shredded mozzarella cheese, divided
3 green onions, thinly sliced, divided (reserve 1 tablespoon for garnish)
Salt and pepper to taste
Wonton crisps, crumbled (optional, for garnish)
Crackers, tortilla chips, baguette slices, or wonton chips, for serving
Instructions:
Combine Base Ingredients: In a medium mixing bowl, combine the softened cream cheese, sour cream, Sriracha, soy sauce (or tamari), and garlic powder. Mix until smooth and creamy. An electric mixer will create a lighter, fluffier dip.
Add Crab, Onions, and Half the Cheese: Add the crab meat (or imitation crab), half the sliced green onions, and half the shredded mozzarella cheese. Stir gently to combine.
Transfer to Baking Dish and Top: Transfer the crab rangoon dip to an oven-safe dish. Top with the remaining mozzarella cheese, crumbled wonton crisps (if using), and the reserved sliced green onions.
Bake: Bake at 350°F (175°C) for about 20-25 minutes, or until the cheese is melted, bubbly, and the dip is heated through.
Serve: Serve warm with your choice of dippers.
Notes & Tips:
Low Carb/Keto: This dip is naturally low-carb and keto-friendly.
Gluten-Free: Use tamari instead of soy sauce and omit the wonton crisps for a gluten-free version.
Drain Crab Well: Thoroughly drain and pat dry the crab meat (or imitation crab) to avoid a fishy-tasting dip.
Sweet Rangoon Variation: For a sweeter dip, add 1-2 tablespoons of powdered sugar to the cream cheese mixture and beat until smooth.
Authentic Flavor: Crushed wonton strips add an authentic crab rangoon crunch and visual appeal.
Fluffy Dip: Beating the cream cheese with an electric mixer before adding other ingredients will result in a lighter, fluffier dip.
Imitation Crab: Imitation crab meat is commonly used in restaurant crab rangoons and can be a cost-effective option.
Canned Crab: If using canned crab, choose refrigerated canned crab for a fresher flavor.
Spice Level: Adjust the amount of Sriracha to your preferred level of spiciness. You can also add a pinch of red pepper flakes.
Make-Ahead: You can prepare the dip ahead of time, cover, and refrigerate. Add a few extra minutes to the baking time if baking from cold. You can also assemble it (without the topping) and bake it just before serving.
Nutrition (Approximate, per serving - will vary based on ingredients and serving size):
Calories: 61kcal | Carbohydrates: 1g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 298mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 153IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg