Hot Crab Rangoon Dip
A warm, creamy crab rangoon–inspired dip with savory depth, a subtle sweet note, and a buttery crunch on top. All the takeout nostalgia, none of the folding.
Ingredients
Dip Base
- 8 ounces cream cheese softened
- 1/2 cup sour cream
- 6 ounces lump crab meat drained and picked over
- 2 scallions finely sliced
- 1 clove garlic finely minced or grated
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 to 2 teaspoons honey or sweet chili sauce to taste
- 1/4 teaspoon white pepper or black pepper
- Pinch of salt
Crunchy Topping
- 1/2 cup panko breadcrumbs
- 2 tablespoons butter melted
- 1 teaspoon sesame oil optional
For Serving
- Wonton chips crackers, or toasted baguette slices
- Chili crisp or sweet chili sauce for drizzling (optional)
Instructions
- Preheat oven to 375°F.
- In a medium bowl, mix cream cheese and sour cream until smooth and spreadable.
- Gently fold in crab meat, scallions, garlic, Worcestershire sauce, soy sauce, honey or sweet chili sauce, pepper, and salt.
- Transfer the mixture to a small baking dish and smooth the top.
- In a separate bowl, toss panko breadcrumbs with melted butter and sesame oil if using.
- Sprinkle the breadcrumb mixture evenly over the dip.
- Bake uncovered for 18 to 22 minutes, until bubbling at the edges and golden on top.
- Let rest for 5 minutes before serving. Drizzle with chili crisp or sweet chili sauce if desired.
Notes
This delivers classic crab rangoon flavor without frying or folding. Imitation crab works well if chopped finely. Assemble up to 24 hours ahead and bake before serving. For a toddler-friendly version, skip spicy toppings and keep sweetness subtle. Excellent with cold beer, martinis, or something crisp and fizzy.