Crab Rangoon Dip Recipe
creamy rangoon dip made with wild caught blue crab, topped with sweet chili sauce, scallions, sesame seeds & served with golden fried sourdough chips
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Ingredients
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Dip
Topping & Garnish
Sourdough Chips
Method
Dip
Prep the dairy
Soften the 8 oz cream cheese at room temperature for 30–45 minutes (or microwave in 10-second bursts until just soft). In a medium bowl, use a hand mixer or sturdy whisk to beat the softened cream cheese until smooth. Add 1 cup mayonnaise and 1/2 cup sour cream and continue to mix until fully combined and silky.
Season and aromatics
Add 1 tablespoon Worcestershire sauce, 1 teaspoon soy sauce, 1 teaspoon rice vinegar, 1 tablespoon fresh lemon juice, 2 minced garlic cloves, and 1 teaspoon sugar to the cream mixture. Mix until integrated. Taste and adjust salt/acid. Fold in 1/2 teaspoon freshly ground black pepper and 3 thinly sliced scallion stalks (use white + light green parts).
Cheese and crab
Fold in 3/4 cup shredded mozzarella and 3/4 cup shredded Monterey Jack (or white cheddar) until evenly distributed. Gently fold in the 8 oz picked-over blue crab meat, taking care not to break up large lumps too much. If using additional 2 oz softened cream cheese for a silkier texture, add now and mix gently.
Transfer to baking dish
Preheat oven to 375°F (190°C). Transfer the crab mixture to a shallow 1 to 1.5-quart oven-safe baking dish (or a cast-iron skillet) and smooth the top into an even layer. Wipe any stray crab pieces from the rim.
Bake
Place the dish in the preheated oven and bake for 18–22 minutes, until the edges are bubbly and the top is lightly golden. If you prefer a browned top, finish with 1–2 minutes under the broiler—watch closely to avoid burning.
Topping & Garnish
Sweet chili topping
While the dip bakes, warm 3/4 cup sweet chili sauce in a small saucepan over low heat until it is fluid but not boiling, or microwave in 20-second bursts. This helps it loosen and spread easily. Reserve about 2–3 tablespoons for serving, if you want extra on the side.
Finish and garnish
Remove the baked dip from the oven. Spoon the warmed sweet chili sauce evenly over the center of the dip (leave a border so some golden cheese shows). Sprinkle 1 tablespoon toasted sesame seeds across the top, and scatter the dark green sliced scallion pieces and optional cilantro leaves. Serve immediately so the dip is hot and melty.
Sourdough Chips
Prep the bread
Slice the sourdough into very thin rounds (about 1/8" thick). Pat dry any excess moisture with paper towels so the chips fry evenly.
Heat oil
In a heavy-bottomed skillet or Dutch oven, pour 2 cups neutral oil and heat over medium-high until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a 1/8" piece of bread in — it should sizzle and become golden in ~20–30 seconds.
Fry chips
Fry the sourdough slices in batches so they have room to crisp (do not overcrowd). Fry each side 20–40 seconds until golden and crisp. Use a slotted spoon to transfer chips to a paper-towel–lined tray. Immediately season with 1 teaspoon kosher salt and 1/4 teaspoon ground white pepper (optional) while still hot so seasoning sticks.