Dessert

Cheesy Crab Rangoon Dip Recipe

ByCharlotte Montgomery December 15, 2025December 15, 2025

Introduction

This Cheesy Crab Rangoon Dip is a crowd-pleaser that’s creamy, flavorful, and perfect for any gathering. Combining rich cheeses with tender lump crab meat, it’s a delicious twist on the classic appetizer. Serve it warm with wonton chips or crackers for an irresistible snack.

A white bowl filled with creamy melted cheese topped with small shredded white chicken pieces and finely chopped green herbs scattered on top. Around the inside edge of the bowl, large triangular yellow tortilla chips stand upright, forming a ring. The bowl rests on a folded yellow cloth on a white marbled surface, with a blurred background showing an extra pile of yellow tortilla chips and a white bowl filled with the same chips. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat the oven to 375°F (190°C).
Step 2: In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Stir until the mixture is smooth and well blended.
Step 3: Gently fold in the lump crab meat and sliced green onions, being careful not to break up the crab too much.
Step 4: Transfer the mixture to a small baking dish or oven-safe skillet and spread it out evenly.
Step 5: Bake for 20–25 minutes, or until the dip is hot, bubbly, and the top is golden brown.
Step 6: Remove from the oven, garnish with chopped parsley if desired, and serve warm with wonton chips or crackers.

Tips & Variations

Use fresh lump crab meat for the best flavor, or substitute canned crab if needed, but drain it well.
Add a dash of hot sauce or red pepper flakes for a spicy kick.
For a crispier top, sprinkle an extra layer of mozzarella before baking.
Serve with a variety of dippers like sliced baguette, pretzels, or vegetables to mix things up.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave in short intervals, stirring in between. This dip is best enjoyed fresh but reheats well.

How to Serve

The dish is a creamy white cheesy dip in a white round bowl, topped with shredded cooked chicken pieces and finely chopped green onions. Around the edge of the bowl, large yellow corn tortilla chips are neatly placed upright, creating a crust-like border. The surface is sprinkled with small bits of seasoning that add color contrast. The bowl sits on a folded mustard yellow cloth on a white marbled surface, with additional tortilla chips blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip mixture in advance and refrigerate it before baking. Just bring it to room temperature for about 20 minutes before baking to ensure even cooking.

What can I use if I don’t have lump crab meat?

If lump crab is unavailable, you can use canned crab meat or even cooked shrimp chopped into small pieces as an alternative. Just ensure it’s well drained to avoid excess moisture.