This easy, creamy crab rangoon dip will upgrade your appetizer game. It comes together quickly and feels fancy enough for any holiday gathering or celebration.
8 oz crab meat
½ small onion, very finely diced (about ¼ cup)
2-3 green onions, thinly sliced (including tops)
8 oz of cream cheese, at room temperature
1 ½ teaspoon Worcestershire sauce
1 teaspoon soy sauce
1 ½ teaspoon lemon juice
1 teaspoon garlic powder
8-10 dashes Tabasco sauce
1 teaspoon salt
Combine everything in a large bowl.
Mix until well incorporated.
Scoop into a serving dish.
Serve with crackers and/or raw veggies.
Tips on Crab Rangoon Dip
Any kind of cream cheese works here - full fat, low fat, or fat free.
Don't love crab? Swap the crab for a package of finely diced imitation crab/seafood, smoked salmon, or smoked whitefish instead.
Fresh lemon juice is great, but bottled is fine to use in this recipe.
Want a spicy crab dip? Bump up the Tabasco sauce by a few dashes. As written, this dip is NOT spicy.
Absolutely! You can make this dip up to 24 hours before serving and store it in the refrigerator.
Happy Hour Cocktail Pairing
A tart and festive Cosmopolitan is delicious with this creamy crab dip.