Crab Rangoon Dip

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Prep Time: 15min | Servings: 8 servings

A creamy, cheesy crab dip made with Handy Backfin Crab Meat and finished with sweet Thai chili sauce and fresh green onions. Serve warm with crispy wonton chips for an easy, crowd-pleasing appetizer.

  • 8 oz Handy Lump Crab Meat
  • 8 oz cream cheese, softened
  • ¼ cup sour cream
  • 1 tsp soy sauce
  • 1 tsp Worcestershire sauce
  • 1 clove garlic, minced
  • 2 tbsp green onions, chopped and divided
  • 1 cup shredded mozzarella cheese, divided
  • 3 tbsp sweet Thai chili sauce
  • Wonton chips or crackers, for serving
  • Preheat oven to 350°F and lightly grease a small baking dish.
  • Allow the cream cheese to soften to room temperature.
  • Drain the Handy Backfin Crab Meat of any excess liquid.
  • Chop the green onions and divide them in half.
  • Divide the mozzarella cheese in half.
  • In a large bowl, mix the softened cream cheese, sour cream, soy sauce, Worcestershire sauce, garlic, and half of the green onions until smooth.
  • Stir in half of the shredded mozzarella cheese.
  • Gently fold in the Handy Backfin Crab Meat, taking care not to break up the crab.
  • Spread the mixture evenly into the prepared baking dish and top with the remaining mozzarella.
  • Bake at 350°F for 20 minutes, or until the cheese is melted and the dip is bubbling around the edges.
  • Drizzle with sweet Thai chili sauce and garnish with the remaining green onions.
  • Serve warm with crispy wonton chips or crackers.