Crab Rangoon Dip
Servings: 10 depends, cal count for bowl
Calories: 244.7kcal
This dip combines succulent crab meat with smooth cream cheese, tangy sour cream, and a hint of garlic, all topped with crispy wonton strips for added crunch. Recommend serving at any type of gathering.
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Ingredients
- 8 oz cream cheese softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 2 cloves garlic minced
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 8 oz lump crab meat drained and flaked
- 2 green onions finely chopped
- Salt to taste
- Pepper to taste
- Wonton strips or crackers for serving
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or an 8×8-inch baking dish.
- In a large bowl, combine the softened cream cheese, sour cream, mayonnaise, soy sauce, Worcestershire sauce, and minced garlic. Mix until smooth and well combined.
- Stir in the shredded mozzarella cheese, grated Parmesan cheese, lump crab meat, and finely chopped green onions. Mix until all ingredients are evenly distributed. Season with salt and pepper to taste.
- Spoon the crab mixture into the prepared baking dish, spreading it out evenly.
- Bake in the preheated oven for 25-30 minutes, or until the dip is bubbly and golden brown on top.
- Remove the dip from the oven and let it cool slightly. Serve warm with wonton strips, crackers, toasted baguette slices, or fresh vegetables.
Notes
Serve it warm with toast, crackers, baguette slices, or fresh vegetables .
Add Your Own Notes about Changes & Suggestions
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Nutrition
Calories: 244.7kcal | Carbohydrates: 3g | Protein: 9.4g | Fat: 21.8g | Saturated Fat: 8.9g | Polyunsaturated Fat: 5.6g | Monounsaturated Fat: 5.3g | Trans Fat: 0.02g | Cholesterol: 54.9mg | Sodium: 558.3mg | Potassium: 123.6mg | Fiber: 0.1g | Sugar: 1.6g | Vitamin A: 510.7IU | Vitamin C: 2.4mg | Calcium: 127.4mg | Iron: 0.4mg
