Description
This Baked Crab Rangoon Dip is a creamy, flavorful appetizer combining smooth cream cheese, savory crab meat, and a hint of tangy lemon juice. Perfectly baked until bubbly and topped with smoked paprika and scallions, it’s served with crispy wonton chips and a drizzle of sweet & sour sauce for an irresistible party snack.
Ingredients
Scale
Dip Ingredients
- 16 oz. cream cheese (two 8 oz. bricks, softened)
- ¼ cup half and half (or heavy cream)
- 2 tsp Worcestershire sauce
- 1 tbsp low-sodium soy sauce
- 1 tbsp light brown sugar
- juice of ½ lemon
- 2 cans (6 oz. each) lump crab meat, drained and shredded
- 3 scallions (light green & white parts only, thinly sliced, divided)
For Garnish and Serving
- Smoked paprika
- Sweet & sour sauce (homemade or store bought)
- Wonton chips (for serving)
Instructions
- Preheat Oven and Prepare Baking Dish. Adjust the oven rack to the middle position and preheat the oven to 350°F. Lightly spray a medium baking dish with nonstick spray to prevent sticking.
- Mix the Base Ingredients. In a medium bowl, combine the softened cream cheese, half and half, Worcestershire sauce, soy sauce, brown sugar, and lemon juice. Beat with an electric mixer until the mixture is smooth, about 1–2 minutes.
- Incorporate Crab Meat and Scallions. Gently fold the drained and shredded crab meat along with half of the sliced scallions into the cream cheese mixture to maintain texture and flavor distribution.
- Adjust Seasoning. Taste the mixture and adjust seasoning as desired, ensuring balance of sweetness, acidity, and umami.
- Bake the Dip. Transfer the mixture to the prepared baking dish. Sprinkle the surface with smoked paprika for color and a subtle smoky flavor. Bake at 350°F for 20–25 minutes or until the dip is hot and bubbly throughout.
- Garnish and Serve. Remove from the oven, sprinkle with the remaining scallions, and drizzle with sweet & sour sauce. Serve warm alongside wonton chips for dipping.
Notes
- For best results, ensure the cream cheese is fully softened before mixing to avoid lumps.
- Drain the crab meat thoroughly to prevent excess moisture in the dip.
- Sweet & sour sauce can be homemade or store-bought depending on preference.
- Do not overbake to keep the dip creamy rather than dry.
- This dip can be prepared a few hours in advance and baked just before serving.
