This hot and creamy crab rangoon dip is loaded with flavor and is a perfect appetizer to serve with your favorite chips. This low carb dip is easy to prep and is a real crowd pleaser.
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Crab Rangoon Dip Recipe
Fact. You can never have enough dips recipes! Crab rangoon dip is a classic and this recipe is creamy, tangy and a pure delight to scoop! Perfect if you are hosting for the big game or for a holiday appetizer.
How To Make Crab Rangoon Dip
You can jump to the recipe card for full ingredients & instructions!
Prep: Pre heat the oven and spray a baking dish with nonstick spray.
Combine: Place the cheese, half and half, sauces, brown sugar and lemon juice in a bowl and beat with an electric mixer. Fold in the crab meat and scallions and season.
Bake: Place the mixture into the baking dish and bake until bubbly.
Serve: Drizzle with sweet and sour sauce and serve with wonton chips.
Cheesy Hot Crab Dip
This crab rangoon dip is so loaded with flavor but it ‘s so simple and easy to make. It’s comfort food, it’s crowd food, it’s the perfect appetizer to enjoy with friends!
I like to serve it hot, but you can also serve it cold.
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What is in Crab Rangoon?
If you haven’t had crab rangoon before, you are in for a real treat! It is made with:
- Cream cheese
- Half ‘n Half
- Worcestershire Sauce
- Soy sauce
- Light brown sugar
- Lemon juice
- Lump crab meat
- Scallions
This dip is creamy with wonderful zingy flavors. We didn’t skimp on the crab eat either!
Be sure to try these Crab Rangoon Bites too!
Can you make it ahead of time?
This dip is great to make ahead of time so it’s the perfect option if you are entertaining. You can mix all of the ingredients and cover the mixture for up to 3 days before baking.
You can also freeze the mixture and cook it right from frozen, you will just have to extend the cooking time a little to ensure it is cooked through.
Tips!
- Soften the cream cheese before you mix it. It will be easier to combine all of the ingredients.
- Grease your baking dish before adding the crab rangoon dip to it.
- You can use half and half or heavy cream in this recipe.
- Bake in a pre-heated oven so that it cooks evenly.
More Cheesy Dip Recipes
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Baked Crab Rangoon Dip
Ingredients
- 2 8-ounce packages cream cheese, softened
- ¼ cup Half ‘n Half or heavy cream
- 2 teaspoons Worcestershire Sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon light brown sugar
- Juice of ½ lemon
- 2 6-ounce cans lump crab meat, drained and shredded
- 3 scallions light green & white parts only, thinly sliced, divided
- Garnish optional:
- Smoked paprika
- Sweet & Sour Sauce homemade, see recipe or store bought
- Wonton Chips for serving. See recipe.
Instructions
- Adjust oven rack to middle position and heat oven to 350°F. Spray a medium baking dish with nonstick spray.
- Place cream cheese, Half ‘n Half, Worcestershire Sauce, soy sauce, brown sugar and lemon juice in a medium bowl. Beat with an electric mixer until smooth, 1-2 minutes.
- Fold in the crab meat and ½ of the sliced scallions.
- Taste and season as desired.
- Turn the mixture into the prepared baking dish, sprinkle with smoked paprika and bake at 350°F about 20-25 minutes or until bubbly throughout.
- Sprinkle with the remaining scallions and drizzle with Sweet & Sour Sauce.
- Serve with Baked Wonton Chips
- Enjoy!
Becky’s Tips
- Soften the cream cheese before you mix it. It will be easier to combine all of the ingredients.
- Grease your baking dish before adding the dip to it.
- You can use half and half or heavy cream in this recipe.
- Bake in a pre-heated oven so that it cooks evenly.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Boyfriend wanted a “hot dip” for the Daytona 500. I quickly search edand found this recipe, since he loves crag Rangoon. I had most of the ingredients on hand. After a quick run to the grocery, and 30 minutes later, we had this dip ready. We love it!
Hubby and I love crab Rangoon’s and this is THE best! I prepared in the morning, refrigerated for a day so the flavors could meld together, then baked that evening. Our guests raved over it and I had to share the recipe. Thank you for this hit! Will be making it again for sure!!
We’re sorry this recipe wasn’t quite to your tastes, Jessica!
Wonton chips recipe link doesn’t work
I’ll look into that! Thank you for the heads up!