Crab Rangoon Dip
This Crab Rangoon Dip is a warm, creamy baked appetizer loaded with crab, cream cheese, and melted cheeses, finished with a sweet and spicy pepper jelly drizzle and crispy wonton strips.
This Crab Rangoon Dip is a warm, creamy baked appetizer loaded with crab, cream cheese, and melted cheeses, finished with a sweet and spicy pepper jelly drizzle and crispy wonton strips.
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In a large mixing bowl, combine the mayonnaise, sour cream, and softened cream cheese.
Using a hand mixer, blend the ingredients until smooth and well combined.
Add the minced garlic, chopped green onions (white parts), soy sauce, sriracha, and Worcestershire sauce to the bowl.
Blend again with the hand mixer until all ingredients are incorporated.
Using a spatula, gently fold in the shredded Monterey Jack cheese, shredded mozzarella cheese, and the drained crab meat.
Preheat your oven to 350°F (175°C). Grease a baking dish with butter or non-stick spray.
Transfer the dip mixture to the prepared baking dish and spread it in an even layer.
Bake for 20-25 minutes, or until the dip is hot and bubbly around the edges.
Carefully remove the dip from the oven and let it cool for a few minutes.
Dollop the hot pepper jelly over the surface of the warm dip and gently spread it into a thin, even layer.
Garnish with chopped green onions (green parts), black sesame seeds, white sesame seeds, and crispy wonton strips.
Serve immediately with additional wonton strips, crackers, or pita chips.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F oven or microwave until warm before serving.
hand mixer · baking dish · spatula
Yes. Prepare the mixture through step 5 and refrigerate up to 24 hours. Transfer to the baking dish and bake just before serving, adding 2-3 minutes to the baking time if cold.
Serve with wonton strips, crackers, pita chips, or tortilla chips for dipping.
Yes. Use 6 oz of fresh lump crab meat, drained well to remove excess moisture, for best results.
Bake for 20-25 minutes until the dip is hot and bubbly around the edges. The center should be warm throughout when stirred gently.
Sriracha, sweet chili sauce, or a mixture of honey and sriracha work as substitutes for the pepper jelly topping.
