This easy and delicious hot crab rangoon dip will easily be the hit to any party. Enjoy this hot crab dip with all the creamy cheesy goodness your heart desires with a little kick from sriracha.
This is the time of the year where we all find ourselves entertaining or being entertained! From potlucks to cocktail parties, the holidays can be both wonderous and stressful.
So I am always on the hunt for delicious appetizers that take little effort. Dips are my personal favorite kind of appetizers. And seafood dips seem to elevate the classiness of a simple dip.
I have shared a few cold dip favorites like my shrimp and crab dip and my Mexican ceviche. But today’s dip is on the warm side, a creamy and dreamy hot crab dip.
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Recipe highlights
- Simple: Crab rangoon is a delicious appetizer you can find on the menu at your favorite Chinese restaurants. They are wonton wrappers stuffed with cheesy crab and deep fried. And this crab rangoon dip is more of deconstructed version of this fabulous appetizer.
- Versatile: Many people serve this with wonton chips that you fry yourself, but I’m little lazy and serve it with my favorite tortilla chips. You can also assemble this dip a day or two before you are going to serve it and then pop it in the oven when you are ready.
- Flavor: You can make this dip on the spicy side or more mild. I prefer a little kick, so add more sriracha if you like the extra heat.
Ingredients you need
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- Crab meat: You can find crab meat in the refrigerated seafood section at the butcher’s or canned where you find tuna fish.
- Cream cheese: You will need a regular brick of cream cheese, not the whipped kind.
- Sour cream: I prefer full fat sour cream but you could use the low fat variety.
- Mayonnaise: You can use regular mayo or the olive oil variety.
- Worcestershire sauce: This adds a little zing to the dip.
- Soy sauce: You can use low sodium soy sauce like I do or liquid aminos for a gluten free option.
- Sriracha: Use as much or as little sriracha as you want. You can also use any other variety of hot sauce or sweet chile sauce.
- Lemon: You will the juice and grated zest from a lemon.
- Garlic: I prefer using real garlic, but you could get by with some garlic powder.
- Green onions: You can also use chives.
- Mozzarella: You can shred your won or use the pre-shredded cheese. You can also use Monterey Jack or Pepper Jack.
- Salt and pepper
Step-by-step directions
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- Whip the base. In a mixing bowl, combine cream cheese, sour cream, mayonnaise, Worcestershire sauce, soy sauce, sriracha, lemon juice and lemon zest. Whip until smooth and creamy.
- Add crab. Stir in crab meat, garlic, green onion, salt, pepper and mozzarella until evenly combined.
- Bake. Spread crab mixture into a casserole dish and top with remaining of shredded cheese. Bake at 350ºF for 25-30 minutes or until hot and bubbly.
- Add toppings. Top with remaining chopped green onions and serve with fried won ton chips, tortilla chips or pita chips.
Expert tips and recipe FAQs
You can serve this dip any number of ways. Go authentic and fry up some wonton chips or keep it simple and serve with tortilla, corn or pita chips. You can also use veggies like carrots and celery.
Storing/Freezing Instructions
TO STORE: Store any leftover dip in an airtight container and refrigerate for up to 4 days. This dip reheats well in the oven or in the microwave.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
You can prepare this dip up to 24 hours in advance. Simply cover it with foil or plastic wrap and place it in the refrigerator. When ready to bake, remove from the refrigerator 30 minutes prior to baking to bring it to room temperature. Then bake as directed.
The base of this hot crab dip is made with cream cheese, mayonnaise and sour cream. I also add mozzarella cheese, sriracha, Worcestershire sauce, soy sauce, lemon juice, lemon zest, garlic, green onions and of course, lump crab meat!
You can use your favorite chip to go with this cheesy hot crab dip. I prefer tortilla chips, but you can also use fried wonton chips, corn chips or even pita chips. For a low carb option, use your favorite crudités like carrots and celery.
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Crab Rangoon Dip (Hot Crab Dip)
Ingredients
- 6 oz crab meat
- 4 oz cream cheese
- 2 tablespoon sour cream
- 2 tablespoon mayonnaise
- ¾ teaspoon Worcestershire sauce
- ½ teaspoon soy sauce
- ½ teaspoon sriracha
- 1 teaspoon grated lemon zest
- ½ teaspoon lemon juice
- 1 garlic clove minced
- 2 green onions chopped
- ¼ teaspoon sea salt
- ⅛ teaspoon ground black pepper
- ½ cup shredded mozzarella or monterey jack cheese
Instructions
- Preheat oven to 350 degrees F.
- In a mixing bowl, combine cream cheese, sour cream, mayonnaise, Worcestershire sauce, soy sauce, sriracha, lemon juice and lemon zest. Whip until smooth and creamy.
- Stir in crab meat, garlic, 1 chopped green onion, salt, pepper and ¼ cup of mozzarella until evenly combined.
- Spread crab mixture into a casserole dish and top with remaining ¼ of shredded cheese.
- Bake 25-30 minutes or until hot and bubbly.
- Top with remaining chopped green onions and serve with fried won ton chips, tortilla chips or pita chips.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
What an excellent idea. I’m excited to try this one out for the holidays.
Seasons Greetings!!