Crab Rangoon Dip
The creamy, garlicky filling from takeout crab rangoon, baked into a bubbling dip. Scoop it with pork rinds for that crunchy wonton feel.
Nutrition per serving
⅓ cup- Net carbs
- 2.2g
- Calories
- 151kcal
- Protein
- 7g
- Fat
- 13g
- Total carbs
- 2.7 g
- Fiber
- 0.1 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Shrimp rangoon dip: Chopped poached shrimp in place of crab is easier to find, cheaper, and just as good.
- Poach the shrimp in simmering salted water for 2–3 minutes, until pink and opaque (145°F/63°C). Drain, cool and chop into small pieces, then fold into the dip in place of the crab.
Stuffed mini peppers: The same filling baked in halved mini sweet peppers makes a no-double-dipping, finger-food version for parties.
- Fill the pepper halves with the crab mixture, top with the mozzarella and bake on a parchment-lined sheet at 375°F (190°C) for 15–18 minutes, until the peppers are just tender and the cheese is golden.
- Nice to have (optional)
- Nice to have (optional)
- Also add
- Nice to have (optional)
Estimated cost $14.28 for 10 servings ($1.43 each) · how we estimate
Instructions
-
Heat the oven to 375°F (190°C).
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Beat the cream cheese, sour cream, mayonnaise, Worcestershire, soy sauce, garlic and sweetener until smooth.
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Gently fold in the crab and most of the green onions so some lumps of crab remain.
-
Spread in a 1-quart (1 L) baking dish and top with the mozzarella.
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Bake 18–20 minutes, until bubbling and golden at the edges (broil 1–2 minutes for more color). Top with the remaining green onions and the sesame seeds and serve warm with pork rinds, cucumber rounds, celery or bell pepper scoops.
Tips for success
-
Use real crab. Imitation crab is a starch- and sugar-bound fish paste with far more carbs; see imitation crab. - Press the crab gently in a sieve to drain it. Excess liquid makes the dip watery.
- The small amount of sweetener mimics the faint sweetness of restaurant rangoon. Leave it out if you prefer a purely savory dip.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Doesn’t freeze well
Reheat: Reheat at 350°F (175°C) for 10–15 minutes, until hot through.
Prep tip: Mix the dip up to a day ahead and keep it covered in the baking dish; add the mozzarella and bake when you’re ready.
Refrigerate up to 3 days. Reheat at 350°F (175°C) for 10–15 minutes until hot through.
Variations
2 variations, each with its own ingredients and macrosShrimp rangoon dip
ProteinChopped poached shrimp in place of crab is easier to find, cheaper, and just as good.
- lump or claw crabmeat → raw shrimp
2.2 g net · 150 kcal · 7.5 g protein · 13 g fat · ≈$0.93 per serving (same net carbs as the original)
Stuffed mini peppers
VeggiesThe same filling baked in halved mini sweet peppers makes a no-double-dipping, finger-food version for parties.
- + 12 mini sweet peppers (about 12 oz)
3.5 g net · 160 kcal · 7.4 g protein · 13 g fat · ≈$1.59 per serving (+1.3 g net carbs vs the original)
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