Crab Rangoon Dip
Ingredients
- 8 oz cream cheese softened
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 cup lump crab meat drained
- 2 green onions thinly sliced
- 2 cloves garlic minced
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon garlic powder
- 1 cup shredded mozzarella
- wonton chips for serving
Instructions
- Preheat the oven to 375 degrees F and have an 8-inch baking dish ready.
- Beat the softened cream cheese, mayonnaise, sour cream, soy sauce, rice vinegar and garlic powder in a bowl until completely smooth, about 1 minute.
- Fold in the lump crab meat and half of the sliced green onions, keeping the crab in small chunks rather than mashing it.
- Spread the mixture evenly into the baking dish and scatter 3/4 cup of the shredded mozzarella over the top.
- Bake for 20 to 25 minutes, until the edges are bubbling and the cheese on top is golden in spots.
- Rest the dip for 5 minutes before touching it, the center will still be loose and that is correct.
- Scatter the remaining green onions over the top and serve warm with wonton chips.
Good to Know
No lump crab on hand: canned crab works fine here, just pat it extra dry before folding it in so the dip does not turn watery.