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Easy Crab Rangoon Dip Recipe

Easy crab rangoon dip with a creamy, molten interior and a golden mozzarella top—baked until bubbly and scoopable. It’s deconstructed takeout flavor with crab, sesame notes, and soy-Worcestershire savoriness in one simple oven dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Crab rangoon dip base
  • 2 can (8 oz) cream cheese Soften before mixing.
  • 1 cup sour cream
  • 2 can (6 oz) lump crab meat Drained well.
  • 3 green onions Sliced.
  • 2 tbsp soy sauce
  • 1 tsp Worcestershire sauce
  • 1 tsp garlic powder
  • 0.5 tsp sesame oil
  • 1 cup shredded mozzarella Use for topping.
  • 1 wonton chips For serving.

Equipment

  • 1 sheet pan

Method
 

Preheat and mix
  1. Preheat the oven to 350F. Beat the cream cheese and sour cream until smooth.
  2. Stir in the lump crab meat, green onions, soy sauce, Worcestershire sauce, garlic powder, and sesame oil until evenly combined.
Bake and serve
  1. Spread the mixture into a baking dish and top with shredded mozzarella. Bake for 25-30 minutes at 350F until golden and bubbling.
  2. Let the dip cool briefly, then serve with wonton chips for scooping.

Notes

Pro tip: use real lump crab and drain it well to keep the dip creamy instead of watery. Make ahead: assemble and refrigerate unbaked up to 24 hours, then bake from cold (add a few minutes if needed). Storage: refrigerate leftovers up to 3 days; reheat in a 300F oven until warmed through. Freezing: no, it can break and get grainy when thawed. Dietary swap: for a lighter version, use reduced-fat cream cheese and part-skim mozzarella.