Easy Crab Rangoon Dip Recipe

Easy crab rangoon dip bakes into a creamy, savory, golden-topped party dip with a mozzarella crust. It’s made with cream cheese, sour cream, lump crab, soy sauce, Worcestershire, and sesame for takeout-style flavor.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Appetizer

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

Cream cheese

16 oz cream cheese Use 2 packages (8 oz) softened.

Sour cream

1 cup sour cream

Crab

12 oz lump crab meat Use 2 cans (6 oz) drained.

Green onions

3 green onions Slice for even flavor distribution.

Soy sauce

2 tbsp soy sauce

Worcestershire sauce

1 tsp Worcestershire sauce

Garlic powder

1 tsp garlic powder

Sesame oil

0.5 tsp sesame oil

Mozzarella

1 cup shredded mozzarella

Wonton chips

1 wonton chips For serving.

Equipment

1 sheet pan

Method

Prep and mix

Preheat the oven to 350F and set out a baking dish. Beat the cream cheese and sour cream until smooth.
Stir in the lump crab meat, green onions, soy sauce, Worcestershire sauce, garlic powder, and sesame oil until evenly combined.

Bake

Spread the mixture into a baking dish and top with shredded mozzarella. Bake for 25-30 minutes until golden and bubbling at the edges.

Serve

Let the dip cool briefly so it thickens slightly, then serve with wonton chips.

Notes

Pro tip: using real lump crab gives the best texture—fold it gently so the dip stays cohesive. Make ahead: refrigerate unbaked dip covered up to 24 hours, then bake from cold and add a few extra minutes if needed. Freezing: no, for best creamy texture. Dietary swap: use reduced-fat cream cheese if you want a lighter dip while keeping the same flavor profile.