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The ultimate creamy Crab Rangoon Dip Recipe is made with succulent crab meat, cream cheese, mozzarella, mayonnaise, sour cream, and a few simple pantry spices. Take this easy dip over the top with homemade wonton chips.
This dip is always a huge hit at potlucks, family reunions, gameday, movie nights, and parties. I love to serve this dip with some of my favorite game day food like ham and cheese sliders, veggie pizza, bacon-wrapped shrimp, and sausage stuffed mushrooms.
HOW TO MAKE CRAB RANGOON DIP
Start by combining the cream cheese, 1 cup mozzarella, mayonnaise, sour cream, onion powder, garlic powder, black pepper, Worcestershire Sauce, and crabmeat in a medium bowl. Then spoon it into a baking dish and top it with the remaining mozzarella cheese. Now bake until heated through and lightly browned. Finally, top with sliced green onions, and for best results, serve promptly.
CRISPY WONTON CHIPS
These delicious chips are so incredibly easy and they are absolutely divine with this dip. Start by cutting your wonton wrappers in half on a diagonal. Then, simply lay them on parchment-covered baking sheets. Brush the tops with butter, sprinkle with a little seasoning, and top with a little grated Parmesan Cheese. Bake for about 7 minutes at 375 degrees rotating the baking sheet after 4 minutes. Use a spatula and remove the chips to a cooling rack to stop the cooking process.
BEST CRAB FOR CRAB RANGOON DIP
- King Crab – this is by far my favorite crab meat. The meat is tender, sweet, and mild, with an almost lobster appeal.
- Blue Crab – this is also referred to as jumbo lump crab meat. It has a mild, salty ocean flavor.
- Snow Crab – This crab meat is sweet, mild, and delicate. It shreds quite easily, making it perfect for hot and cold dips.
STORAGE AND REHEAT
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