Crab Rangoon Dip
A creamy, savory dip that combines the classic flavors of crab rangoon, perfect for sharing or devouring solo!
Servings: 6 servings
Calories: 300kcal
Equipment
- Mixing Bowl
- Baking Dish
Ingredients
Ingredients
- 2 cups crab meat cooked and shredded
- 16 oz cream cheese softened
- 1/2 cup sour cream
- 4 pieces green onions chopped
- 1 1/2 tsp Worcestershire sauce
- 2 tbsp powdered sugar
- 1/2 tsp garlic powder
- 1/2 tsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium-sized mixing bowl, combine the softened cream cheese and sour cream. Use a hand mixer or a spatula to mix until creamy and smooth.
- Fold in the crab meat, chopped green onions, Worcestershire sauce, powdered sugar, garlic powder, and lemon juice. Ensure everything is well incorporated.
- Spoon the mixture into a baking dish or a pie pan, spreading evenly with a spatula.
- Place the dish in the preheated oven and bake for about 20-25 minutes until it is hot and bubbly.
- Remove from the oven and allow it to cool slightly before serving. Enjoy with tortilla chips, crackers, or vegetable sticks!
Notes
Leftover Crab Rangoon Dip can be stored in an airtight container in the refrigerator for up to 3 days. It can be frozen for up to a month. To reheat, thaw overnight in the fridge and warm in the oven at 350°F (175°C) until heated through, about 15-20 minutes.
Nutrition
Calories: 300kcal | Carbohydrates: 10g | Protein: 15g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 70mg | Sodium: 600mg | Potassium: 200mg | Fiber: 1g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 1mg