Crab Rangoon Dip
Introduction
This is Mama Miche, and today in my magic kitchen: Crab Rangoon Dip
Crab Rangoon Dip takes everything you love about the classic appetizer — creamy filling, savory crab, and that irresistible crunch — and turns it into a crowd-pleasing, scoopable comfort dish. It’s rich, easy to make, and guaranteed to disappear fast at any gathering!
Make the wonton chips in the air fryer and serve with Thai sweet chili sauce. NEXT LEVEL: Your guests will think you went all out, and it's one of the simplest recipes ever.
Tools
Large chef knife
Cutting board or mat
Measuring spoon & cups
Mixing bowl
Oven safe casserole dish
Ingredients
Makes 24 servings
2 cups crab meat (real, faux or a mix)
16 oz. cream cheese (2 blocks)
1/2 cup sour cream or Greek yogurt
4 green onions
2 tsp. Worcestershire sauce
1 tsp monk fruit sweetener
1/2 tsp garlic powder
1/2 tsp lemon juice
Directions
Prep Time: 10 minutes Cook Time: 30 minutes
Prep
Preheat oven to 350 °F
Soften the cream cheese in the microwave for about a minute.
Chop your green onions
In a mixing bowl, combine 2 cups of crab meat, sour cream/Greek yogurt, Worcestershire sauce, monk fruit, garlic powder, and lemon juice.
Cook
Bake for 30 mins
Notes
We love rice, so I always make enough for seconds and leftovers. It’s perfect for fried rice!
Top with scallions and sauces ( sriracha, yum yum) and sesame seeds if desired.
If you're slow like me, keep your cooking surface on low. That's still very hot on a hibachi top.
