Easy Baked Crab Rangoon Dip is the best appetizer recipe made with jumbo lump crab and cream cheese. Serve this dip with wonton chips or fresh veggies. You can use imitation crab if you wish.
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I am a huge fan of crab rangoon. Anytime I dine out at an Asian restaurant, it’s the first item on my list to order. I also like to make my own at home! If you ever have leftover crab rangoon filling, making a dip is the perfect way to use it up!
Major win that this recipe is also keto-friendly and low carb.
Real Lump Crab or Imitation Crab?
I use lump crab meat. You can find it in the refrigerated meat section of the grocery store.
What is Imitation Crab Made Of?
Imitation crab is also referred to as crab sticks. It’s made of white fish that has been shaped to look like crab legs.
How to Make Crab Rangoon Dip
- Preheat oven to 375 degrees.
- Combine all of the ingredients using only half of the cheese in a large bowl.
- Spoon the mixture into a baking dish and top with the remaining cheese.
What Crackers to Eat With Crab Rangoon Dip
Wonton Chips can be hard to find unless you order them using Amazon. Here is a recipe for Homemade Wonton Chips.
Can you heat up crab dip? Yes. I find it best to reheat it in a 300-degree oven or even on the stove. The microwave will work as well.
Can You Freeze the Dip
The dip can be frozen for up to a few months. In general, dairy dishes don’t freeze as well as other ingredients. It won’t taste as good as fresh, but works.
What to Serve With the Dip
How Long Will the Dip Last in the Fridge?
The dip will last in the fridge (covered) for 3 days.
More Crab Recipes
Easy Baked Crab Rangoon Dip
- 3/4 pound lump crab meat
- 8 oz cream cheese, softened
- 2 cups plain Greek yogurt or sour cream
- 1 teaspoon worcestershire sauce
- 1 cup shredded white cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup shredded Parmesan reggiano cheese
- 1 teaspoon Old Bay Seasoning
- salt and pepper to taste
- 1/2 lemon, juice of
- olive oil to coat baking dish or pan if needed
- chopped green onions
- Preheat oven to 375 degrees.
- Combine the cream cheese and Greek yogurt (or sour cream) in a medium-sized bowl. Mix well.
- Add the remaining ingredients, but only half of the cheese (Reserve half of the cheese to cover the top of the baking dish). Mix well.
- Coat a small baking dish or cast iron with oil. I like to use olive oil.
- Add the dip. Top with the remaining shredded cheese.
- Bake for 20-25 minutes until the cheese has melted.
- Sprinkle the remaining green onions throughout.
- Cool before serving.
- I find it best to reheat it in a 300-degree oven or even on the stove. The microwave will work as well.
- The dip can be frozen for up to a few months. In general, dairy dishes don’t freeze as well as other ingredients. It won’t taste as good as fresh, but works.