I first encountered Crab Rangoon while visiting a bustling street market in Bangkok. The crispy, creamy bites of crab-filled wontons were unforgettable, and I was thrilled when I found a way to recreate that experience at home with this Crab Rangoon Dip. This recipe transforms the classic appetizer into a warm, gooey dip that’s perfect for gatherings with family and friends.
One thing I love about this dip is its versatility. While the original recipe calls for lump crab meat, you can easily tweak it to suit your preferences or what’s available in your pantry. For instance, if you’re looking for a slightly more budget-friendly option, imitation crab works just as well. I also enjoy adding a bit more heat with an extra teaspoon of Sriracha or even a pinch of red pepper flakes for that spicy kick.
Another variation I’ve tried is incorporating different cheeses. Swapping the Monterey Jack for a sharp cheddar adds a robust flavor that pairs wonderfully with the crab. And if you’re a fan of fresh herbs, a sprinkle of chopped cilantro or parsley on top just before serving can brighten the dish and add a touch of color.
Whether you’re planning a cozy night in or hosting a lively get-together, this Crab Rangoon Dip is sure to impress. It’s creamy, flavorful, and brings a bit of that delightful street food experience right to your table. Plus, it’s simple enough to whip up in no time, making it a go-to recipe for any occasion. Enjoy this dip with toasted wontons, crunchy sourdough chips, or crisp veggie sticks for a treat that everyone will love.
Making Crab Rangoon Dip
Ingredients
- 8 oz cream cheese, softened
- 1 cup Monterey Jack cheese, shredded (divided)
- 1/4 cup grated fresh Parmesan cheese
- 1/4 cup mayonnaise
- 3 diced scallions
- 1/4 cup sour cream
- 1 tsp Sriracha
- 2 tsp orange juice
- 12 oz lump crab meat
- 2 tsp Worcestershire sauce
- 2 tsp soy sauce
- 1/2 tsp garlic powder
- Coarse salt and freshly ground black pepper, to taste
Directions
- Set your oven to 425°F. Lightly grease a 9-inch baking dish or cast iron skillet with nonstick spray.
- In a large mixing bowl, combine the cream cheese, mayo, and sour cream. Mix in 1/2 cup of the shredded Monterey Jack cheese, Parmesan, scallions, Worcestershire sauce, soy sauce, orange juice, Sriracha, and garlic powder. Add salt and pepper to taste. Carefully fold in the lump crab meat.
- Spread the crab mixture evenly into the prepared baking dish and top with the remaining 1/2 cup of shredded Monterey Jack cheese.
- Bake in the oven for 20-25 minutes, or until the dip is bubbly and golden brown.
- Serve immediately with toasted wontons, sourdough chips, or fresh veggie sticks.
FAQs:
Can I use a different type of cheese instead of Monterey Jack?
Yes, you can substitute Monterey Jack with other melty cheeses like mozzarella or cheddar. This might slightly alter the flavor but will still be delicious.
What can I use if I don’t have lump crab meat?
If you don’t have lump crab meat, you can use imitation crab or canned crab as a substitute. However, fresh lump crab meat will provide the best flavor and texture.
How can I make this dip ahead of time?
You can prepare the dip mixture and spread it in the baking dish. Cover and refrigerate it for up to 24 hours. When you’re ready to serve, bake it as directed, adding a few extra minutes to the baking time if needed.
Is there a way to make this dip spicier?
To make the dip spicier, you can increase the amount of Sriracha or add a pinch of cayenne pepper. Taste and adjust the heat to your preference.
What are some serving suggestions for Crab Rangoon Dip?
This dip pairs well with toasted wontons, sourdough chips, or fresh veggie sticks like celery and bell peppers. You can also serve it with crackers or bread slices.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or use the microwave for a quicker option.
Crab Rangoon Dip
Ingredients
- 8 ounces cream cheese softened
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 cup shredded Monterey Jack cheese divided
- 1/4 cup freshly grated Parmesan cheese
- 3 scallions diced
- 2 teaspoons Worcestershire sauce
- 2 teaspoons soy sauce
- 2 teaspoons orange juice
- 1 teaspoon Sriracha
- 1/2 teaspoon garlic powder
- Coarse salt and freshly ground pepper to taste
- 12 ounces lump crab meat
Instructions
- Preheat your oven to 425°F. Lightly coat a 9-inch baking dish or cast iron skillet with nonstick spray.
- In a large bowl, mix together the cream cheese, mayonnaise, and sour cream. Stir in 1/2 cup of the Monterey Jack cheese, Parmesan cheese, scallions, Worcestershire sauce, soy sauce, orange juice, Sriracha, and garlic powder. Season with a little salt and pepper to taste. Gently fold in the lump crab meat.
- Spread the crab mixture into the prepared baking dish and sprinkle the remaining 1/2 cup of Monterey Jack cheese on top.
- Bake in the oven until the dip is bubbly and golden, about 20-25 minutes.
- Serve immediately with toasted wontons, sourdough chips, or fresh veggie sticks.
