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Easy Crab Rangoon Dip

Easy crab rangoon dip baked until bubbly with a golden mozzarella crust, finished with microgreens and a sriracha swirl. Cream cheese meets lump crab and sour cream for a creamy, scoopable texture, served with wonton chips and fresh crunch.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Cream cheese mixture
  • 8 oz cream cheese Soften to room temperature so it blends smoothly.
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 8 oz lump crab meat Drain well to prevent a watery dip.
  • 2 green onions Slice thin for even flavor in every bite.
  • 2 tsp Worcestershire sauce
  • 1 tsp garlic powder
  • 0.5 tsp soy sauce
  • 1 cup shredded mozzarella Divide for mixing and topping.
For serving and garnish
  • 1 wonton chips For scooping.
  • 1 cucumber slices Adds a fresh, lighter option.
  • 1 endive leaves Adds crisp texture.
  • 1 microgreens Add right after baking so they lightly wilt and stay vibrant.
  • 1 sesame seeds Sprinkle on top for a toasted look.
  • 1 sriracha Drizzle in a swirl for heat and visual contrast.

Equipment

  • 1 sheet pan

Method
 

Bake the crab dip
  1. Preheat the oven to 350°F and arrange an oven-safe dish on a sheet pan to catch any drips.
  2. Beat the softened cream cheese, sour cream, and mayonnaise until smooth and no lumps remain.
  3. Fold in the drained lump crab meat, green onions, Worcestershire sauce, garlic powder, and soy sauce until evenly distributed.
  4. Stir in half of the shredded mozzarella until the mixture looks thick and creamy.
  5. Spread the mixture into the oven-safe dish and top with the remaining mozzarella for a melty, golden layer.
  6. Bake for 20-25 minutes at 350°F until bubbly at the edges and golden on top.
Garnish and serve
  1. Top the hot dip immediately with microgreens and sesame seeds so the greens wilt slightly from the heat.
  2. Drizzle sriracha in a swirl over the mozzarella crust for a bright, graphic finish.
  3. Serve with wonton chips, cucumber slices, and endive leaves for scooping with fresh crunch.

Notes

Pro tip: drain the crab well and soften the cream cheese fully so the dip bakes thick and cohesive instead of watery. Refrigerate leftovers in an airtight container up to 3 days; reheat in the oven or microwave until warm (do not add microgreens until serving). Freezing isn’t recommended because the sour-cream mixture can break after thawing. For a lighter option, use low-fat cream cheese and light sour cream while keeping the mozzarella for the golden crust.