Baked Crab Rangoon Dip
Baked Crab Rangoon Dip provides a creamy, indulgent appetizer that beautifully replicates the classic takeout experience without the need for deep frying. This dish utilizes high-quality lump crab meat, velvety cream cheese, and savory aromatics to create a crowd-pleasing dip perfect for parties or game night. It is a simplified, easy-to-prepare alternative that transforms traditional flavors into an effortless, bake-and-serve format.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 8 servings 1x
- Category: Main Dishes
- Method: Baking
- Cuisine: Asian-Fusion
- Diet: Pescatarian
Ingredients
16 oz cream cheese, softened
8 oz lump crab meat, drained and checked for shells
1/4 cup plain Greek yogurt
4 stalks green onions, finely sliced
1 tsp garlic powder
1/2 tsp Worcestershire sauce (anchovy-free)
1 tsp soy sauce
2 tbsp sweet chili sauce
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Grease a medium-sized ceramic baking dish with non-stick cooking spray.
In a large mixing bowl, combine the softened cream cheese, Greek yogurt, garlic powder, soy sauce, and Worcestershire sauce until completely smooth.
Gently fold in the lump crab meat and half of the green onions into the cheese mixture, being careful not to break up the crab too much.
Transfer the mixture to the prepared baking dish and spread it into an even layer using a spatula.
Drizzle the sweet chili sauce over the top of the dip.
Bake for 20 minutes, or until the dip is hot and bubbling.
Garnish with the remaining green onions before serving.
Notes
Serve warm with baked wonton chips or crispy crackers for the best texture. Ensure the Worcestershire sauce is verified anchovy-free to keep the dish vegetarian/pescatarian friendly.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 210
- Sugar: 4g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 65mg
Find it online: https://www.blinkitchen.com/baked-crab-rangoon-dip/