BEST CRAB FOR CRAB RANGOON DIP
- King Crab – this is by far my favorite crab meat. The meat is tender, sweet, and mild, with an almost lobster appeal.
- Blue Crab – this is also referred to as jumbo lump crab meat. It has a mild, salty ocean flavor.
- Snow Crab – This crab meat is sweet, mild, and delicate. It shreds quite easily, making it perfect for hot and cold dips.
STORAGE AND REHEAT
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 1-minute intervals at 50% power until heated through.
I do not recommend freezing this dip. The cream cheese, mayonnaise, and sour cream will separate
Ingredients
- 8 ounces cream cheese softened
- 1 ½ cups shredded mozzarella
- ⅓ cup mayonnaise
- ¼ cup sour cream
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- 1 teaspoon Worcestershire Sauce
- 8 ounces cooked crab meat finely chopped
- 1 green onion thinly sliced
Instructions
- Preheat oven to 350 degrees.
- Combine the cream cheese, 1 cup mozzarella, mayonnaise, sour cream, onion powder, garlic powder, black pepper, Worcestershire Sauce, and crabmeat in a medium bowl. Spoon it into an 8×8 inch casserole dish sprayed with nonstick cooking spray. Top with the remaining mozzarella cheese.
- Bake uncovered until heated through and lightly browned; 25-30 minutes. Top with sliced green onions. For best results, serve promptly.
