Crab Rangoon Dip

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This crab rangoon dip has all the flavor of the takeout appetizer with none of the folding, made with crab, cream cheese, and three cheeses.

Prep Time15

Cook Time25

Course: Dip Recipes

Cuisine: American

Keyword: crab, dip

Servings: servings

Calories: 590kcal

14 ounces imitation crab meat flake style, broken into smaller pieces or chopped
8 ounces cream cheese softened
1¾ cups real mayonnaise
½ cups sour cream
½ cups chopped green onions plus more for serving
2 tablespoons sriracha sauce plus more for serving
1 tablespoons Worcestershire sauce
2 teaspoons soy sauce
1 teaspoons garlic powder
1 cups shredded mozzarella cheese
½ cups shredded white cheddar cheese
½ cups shredded Parmesan cheese

Prep the dish: Preheat oven to 375 degrees and grease a 2 and a half quart casserole dish. Set aside.
Mix the base: Add 14 ounces imitation crab meat, flake style, broken into smaller pieces or chopped, 8 ounces cream cheese, softened, 1.8 cups real mayonnaise, 0.5 cups sour cream, 0.5 cups chopped green onions, plus more for serving, 2 tablespoons sriracha sauce, plus more for serving, 1 tablespoons Worcestershire sauce, 2 teaspoons soy sauce, and 1 teaspoons garlic powder to a mixing bowl and mix well.
Fold in the cheese: Fold in 1 cups shredded mozzarella cheese, 0.5 cups shredded white cheddar cheese, and 0.5 cups shredded Parmesan cheese.
Bake: Spread into the prepared casserole dish and bake for 20 to 25 minutes
Top and serve: Remove from oven and top with additional chopped green onions, drizzling with more sriracha sauce if desired. Serve with wonton chips, tortilla chips, or crackers, for serving.

See article if you want to also make fresh wonton chips.