This Crab Rangoon Dip is creamy, cheesy and packs all the flavor of the classic Asian favorite, crab rangoon. This warm crab dip is quick and easy to make and comes together in only 30 minutes.
Preheat your oven to 350 degrees F. Next, prepare a 9x9 inch baking pan with cooking spray or butter and set aside.
Chop fresh chives and add to a large prep bowl with all of the remaining dip ingredients, except the real crab. Use a hand or stand mixer and beat the dip on low speed until well combined and creamy, about 2 minutes.
Add the crab to the prep bowl and gently stir in with a spoon. Once the dip is combined, add it to the baking dish and top with additional shredded mozzarella (optional).
Bake the dip on the center rack for 20-25 minutes until warm and bubbling. Once baked top with additional chopped chives and crushed wonton chips. Serve with wonton chips, pretzels or tortilla chips.
Baking Dish Options: A 9x9, 7x11 inch baking pan or 9 inch round cast iron pan work best for this crab dip recipe.Crab Options: Backfin, jumbo lump or claw will work great for dip. Pasteurized canned crab will also work, just make sure it is real and not imitation crab.Cheese Options: Other white cheeses such as white cheddar, havarti or edam. All of these are white and mild in flavor which will pair well with the crab.Prep Tip: When adding the real crab meat into the dip make sure to fold it gently. This helps the crab meat stay in chunks and not get shredded to bits. Serving Suggestions: I recommend serving the dip with wonton chips. You can make your own or buy them from your local grocery store or online. If you cannot find wonton chips, this hot crab dip can be enjoyed with tortilla chips, crackers, pretzels, or even some bread.Wonton Chips: Slice wonton wrappers in half diagonally and lay on a parchment paper lined cookie sheet. Sprinkle with salt, pepper and your favorite seasoning (I like Creole Seasoning) and bake at 400 degrees F for 6-8 minutes on golden and crispy.