Easy Crab Rangoon Dip Recipe (Hot Crab Dip) Recipe
This Easy Crab Rangoon Dip is a warm, cheesy appetizer combining creamy cream cheese, tangy mayonnaise and sour cream, savory Worcestershire sauce, lime juice, and flavorful white crab meat. It is baked until bubbly and golden, making it perfect for parties or game day gatherings.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
Base Mix
- 8 oz cream cheese, room temperature
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tsp Worcestershire sauce
- 1 tbsp lime juice
- ½ tsp garlic powder
- ¼ tsp red pepper flakes
- Salt and freshly ground pepper to taste
Cheese
- ½ cup parmesan cheese, freshly grated, divided
- 1 cup mozzarella cheese, freshly shredded, divided
Protein and Herbs
- 2 (6 oz) cans white crab meat, drained
- 2 tbsp fresh chives
Instructions
- Preheat and Mix Base: Preheat the oven to 350°F (175°C). In a medium-sized bowl, combine the cream cheese, mayonnaise, sour cream, Worcestershire sauce, lime juice, red pepper flakes, salt, and freshly ground pepper. Use a hand-held mixer or whisk to blend until the mixture is smooth and creamy.
- Add Cheese and Crab: Gently fold in ¾ cup of the shredded mozzarella cheese, ¼ cup of the grated parmesan cheese, the drained crab meat, garlic powder, and fresh chives using a spatula until thoroughly combined, taking care not to break up the crab meat too much.
- Prepare for Baking: Transfer the mixture into a small baking dish, such as a pie dish, spreading evenly. Sprinkle the remaining ¼ cup mozzarella cheese and ¼ cup parmesan cheese evenly over the top for a golden crust.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the cheese on top is melted, bubbly, and slightly browned.
- Garnish and Serve: Remove from the oven and garnish with extra fresh chives if desired. Serve hot with crackers, bread, or vegetables for dipping.
Notes
- Ensure the cream cheese is softened to room temperature for easier mixing and smoother dip texture.
- Drain the canned crab meat well to avoid excess moisture in the dip.
- Adjust red pepper flakes according to your preferred spice level.
- This dip is best served warm but can be reheated in the oven if needed.
- Pair with toasted bread slices, crackers, or fresh vegetable sticks like celery and carrots.
- For a lower fat option, substitute mayonnaise and sour cream with lower-fat versions.
Keywords: Crab Rangoon Dip, Hot Crab Dip, Easy Crab Dip, Baked Crab Dip, Appetizer, Party Dip, Seafood Dip
