Crab Rangoon dip is a creamy, cheesy delight that brings all the flavors of the popular appetizer into a party-friendly dish. Originally inspired by the crab-filled wontons served in American Chinese restaurants, this dip reinvents the classic by making it scoopable! Perfect for gatherings, game nights, or as a decadent treat, this dip is sure to be a crowd-pleaser. It’s easy to make, and you can have it ready in just 30 minutes — ideal for those last-minute hosting plans or a quick, satisfying snack.
This Crab Rangoon dip pairs wonderfully with a variety of dippers. Try serving it with crispy wonton chips, crunchy celery sticks, carrot sticks, or even sliced cucumbers for a refreshing contrast. It’s also delicious scooped up with toasted baguette slices or assorted crackers. For a truly indulgent experience, pair it with a sparkling white wine or a crisp, dry rosé to balance the richness of the dip.
Ingredients
8 ounces cream cheese, softened
1/4 cup sour cream
1/4 cup mayonnaise
1 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon garlic powder
1/4 teaspoon black pepper
1 cup crab meat, drained and flaked
2 green onions, thinly sliced
1 tablespoon fresh parsley, chopped for garnish
Variations & Tips
For a lighter version, you can substitute Greek yogurt for the sour cream and use low-fat cream cheese. If you like a bit of a kick, add a teaspoon of hot sauce or a pinch of red pepper flakes to the cheese mixture. Swap out the crab meat for chopped cooked shrimp or imitation crab if desired. For an extra cheesy version, top the dip with an additional layer of mozzarella cheese before baking.