Description
A creamy and delicious Crab Rangoon Dip perfect for parties, combining crab meat with a blend of cheeses and seasonings.
Ingredients
- 8 ounces cream cheese, softened to room temperature
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 cup shredded Monterey Jack cheese, divided
- 1/4 cup freshly grated Parmesan cheese
- 3 whole scallions, diced
- 2 teaspoons Worcestershire sauce
- 2 teaspoons soy sauce
- 2 teaspoons orange juice
- 1 teaspoon Sriracha
- 1/2 teaspoon garlic powder
- coarse salt and freshly ground pepper, to taste
- 12 ounces lump crab meat
Instructions
- Preheat oven to 425 degrees F. Lightly coat a 9-inch baking dish or cast iron skillet with nonstick spray.
- In a large bowl, combine cream cheese, mayonnaise, and sour cream. Stir in 1/2 cup of the Monterey Jack cheese, Parmesan, scallions, Worcestershire, soy sauce, orange juice, Sriracha, and garlic powder; add a sprinkle of salt and pepper to taste. Gently fold in the lump crab meat.
- Spread the crab mixture into the prepared baking dish; sprinkle with the remaining 1/2 cup Monterey Jack cheese.
- Place into the oven and bake until bubbly and golden, about 20-25 minutes.
- Serve immediately with toasted wontons, sourdough chips, or fresh veggie sticks.
Notes
- For a spicier dip, adjust the amount of Sriracha to taste.
- Ensure the crab meat is fresh for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 60mg