Hot Crab Rangoon Dip

A creamy baked dip packed with lump crabmeat, cream cheese, mozzarella, Parmesan, green onions, and classic crab-rangoon seasonings. It is ready in approximately 35–40 minutes and serves about 8 people.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 8 servings

Ingredients Method Notes

Ingredients

Main Ingredients

8 ounces Cream cheese, softened
1/2 cup Sour cream
1/4 cup Mayonnaise
8 ounces Lump crabmeat, drained and picked over for shells

Cheese

1 cup Shredded mozzarella cheese, divided
1/4 cup Grated Parmesan cheese

Seasonings and Flavorings

2 green onions Green onions, thinly sliced
1 clove or 1/2 teaspoon Garlic clove, minced, or garlic powder
1 teaspoon Worcestershire sauce
1 teaspoon Soy sauce
1/2 teaspoon Toasted sesame oil, optional
1 teaspoon Lemon juice
1/4 teaspoon Salt
1/4 teaspoon Black pepper

Method

Step-by-Step

Heat the oven to 375°F and lightly grease an 8-inch square or similar 1-quart baking dish.
Stir the softened cream cheese with the sour cream, mayonnaise, Worcestershire sauce, soy sauce, lemon juice, garlic, salt, and black pepper until smooth and well combined.
Gently fold in the drained crabmeat, Parmesan cheese, sliced green onions, and 1/2 cup of the shredded mozzarella. Mix just until the crab is distributed without breaking it into a paste.
Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining 1/2 cup mozzarella over the surface.
Bake uncovered for 20–25 minutes, until the dip is hot, bubbling around the edges, and lightly golden on top.
Let the dip rest for 5 minutes before serving. Garnish with additional green onions if desired and serve with your favorite dippers.

Notes

Drain and gently squeeze excess moisture from the crab before mixing. Do not overbake, since the crab can become dry. For a traditional presentation, serve with crisp baked or fried wonton wrappers.