If crab rangoons are the first thing you order when getting Chinese takeout, this dip is for you. It has everything I love about crab rangoon. The creamy, cheesy filling, plenty of crab, and that slightly sweet and savory flavor, but in an easy, scoopable dip. Serve it warm with crispy wonton chips and you’ve got the perfect appetizer for game day, parties, or anytime you’re craving crab rangoons without all the work.
Crab Rangoon Dip
- Serving size
- Serves about 6–8
Ingredients
×
ingredients
for serving
Method
- 1
Heat oven to 375°F.
- 2
Mix the cream cheese, sour cream, mayo, ¾ cup mozzarella, garlic, Worcestershire, soy sauce, sesame oil, sugar, garlic powder, and a little black pepper until creamy.
- 3
Fold in the imitation crab and green onions.
- 4
Spread into a small baking dish or pie plate. Sprinkle the remaining ¼ cup mozzarella over the top.
- 5
Bake for 20–25 minutes, until hot and bubbling around the edges. Broil for 1–2 minutes at the end if you want a little browning.
- 6
Drizzle with sweet chili sauce and scatter green onions over the top.
Keep cooking
