Description

Indulge in the rich, creamy goodness of Cheesy Crab Rangoon Dip, a delectable blend of lump crab meat, cheeses, and savory seasonings. Baked to perfection, this appetizer is a crowd-pleaser at any gathering.

Ingredients

Cheesy Crab Rangoon Dip:

8 ounces cream cheese (softened)
1/2 cup sour cream
1/2 cup mayonnaise
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
8 ounces lump crab meat (drained and picked over)
2 green onions (sliced)
Chopped parsley for garnish (optional)
Wonton chips or crackers for serving

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Instructions

Preheat Oven: Preheat oven to 375°F (190°C).
Mix Ingredients: In a large mixing bowl, combine cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Stir until smooth and well blended.
Add Crab Meat: Fold in the crab meat and green onions gently.
Bake: Transfer the mixture to a small baking dish or oven-safe skillet and spread evenly. Bake for 20–25 minutes, or until hot and bubbly with a golden top.
Garnish and Serve: Garnish with chopped parsley if desired and serve warm with wonton chips or crackers.

Notes

For a spicier twist, add a few dashes of hot sauce or a pinch of cayenne pepper.
You can also use imitation crab if preferred.
To make wonton chips, cut wonton wrappers into triangles, brush lightly with oil, and bake at 375°F for 5–7 minutes until crisp.