- Prepare ingredients
Soften cream cheese at room temperature for 30 minutes. Drain and check crab meat for any shell pieces. Finely chop green onions, separating white and green parts.
- Mix base
In a large bowl, beat softened cream cheese until smooth. Add sour cream and mix until well combined. This creates the creamy base for your dip.
- Add seasonings
Incorporate garlic powder, Worcestershire sauce, soy sauce, and sweet chili sauce. Mix thoroughly. Don't skip the Worcestershire sauce - it adds crucial umami depth.
- Incorporate crab
Gently fold in crab meat and white parts of green onions. Be careful not to break up the crab meat too much to maintain texture.
- Transfer and bake
Transfer mixture to a baking dish. Bake at 350°F (175°C) until hot and bubbly around edges. The top should be lightly golden.
- Garnish and serve
Sprinkle with remaining green onions. Serve hot with wonton chips, crackers, or vegetables. For best results, let rest for 5 minutes before serving.
- Calories:280 kcal
- Protein:12 g
- Total Fat:24 g
- Saturated Fat:14 g
- Unsaturated Fat:10 g
- Total Carbs:6 g
- Sugar:3 g
- Fiber:g
- Sodium:520 mg
Transform the beloved Chinese-American appetizer into an irresistible creamy party dip that captures all the flavors of traditional crab rangoon in an easy-to-share format. This ingenious fusion recipe combines the rich, sweet crab meat with cream cheese, creating a velvety smooth texture that perfectly mirrors the filling of classic crab rangoon. Originally inspired by the popular deep-fried wontons served in Chinese-American restaurants since the 1950s, this modern interpretation offers the same delightful taste without the hassle of wrapper-folding and deep-frying.
The combination of premium lump crab meat, cream cheese, and Asian seasonings creates a harmonious blend of Eastern and Western flavors. Perfect for holiday gatherings, game day celebrations, or any party where you want to impress your guests with something both familiar and exotic. Serve with crispy wonton chips for an authentic touch, or with vegetables for a lighter option.
