Instructions:
Preheat oven to 350°F (175°C). In a bowl, combine cream cheese, mayonnaise, sour cream, Parmesan, garlic, Worcestershire sauce, soy sauce, onion powder, pepper, paprika, and salt. Mix well.
Gently fold in the crab meat. Transfer to a baking dish or skillet, spreading evenly. Bake for 25-30 minutes, or until hot and bubbly. For a crispier top, broil for a couple of minutes.
Let cool slightly before serving. Garnish with green onions or extra Parmesan cheese. Serve warm with wonton chips, crackers, or baguette.
Variations:
- Spicy: Add diced jalapeños or hot sauce.
- Seafood Medley: Add cooked shrimp or lobster.
- Crunchy Topping: Top with crushed wonton strips or breadcrumbs before baking.
Keto-Friendly Version:
Use keto-friendly cream cheese, mayonnaise, and sour cream. Ensure your Parmesan cheese is also keto-friendly (no added fillers).
Frequently Asked Questions:
- Can I make it ahead? Yes! Prepare it a day in advance and refrigerate. Bring to room temperature before baking.
- Can I use imitation crab? Yes, but the flavor and texture will differ.
- What can I serve it with? Wonton chips, crackers, baguette, and fresh vegetable sticks.
- Can I freeze it? It’s best not to freeze it, as the texture may change.
Enjoy!
This Crab Rangoon Dip is sure to be a hit! Experiment with the variations to make it your own.
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