Creamy Crab Rangoon (Printable Version)
# What You'll Need:
01 -
8 oz softened cream cheese
02 -
½ cup mayo
03 -
¼ cup tangy sour cream
04 -
2 tsp savory Worcestershire sauce
05 -
1 tbsp fresh lime juice
06 -
½ cup grated parmesan cheese, split in half
07 -
1 cup shredded mozzarella, half for mixing and half for topping
08 -
2-6 oz tins white crab meat, drained well
09 -
2 tbsp snipped fresh chives
10 -
½ tsp powdered garlic
11 -
¼ tsp spicy red pepper flakes
12 -
Salt and cracked black pepper to your liking
# How to Make It:
01 -
Get your oven nice and hot at 350°F.
02 -
Grab a medium bowl and beat together the cream cheese, mayo, sour cream, Worcestershire sauce, lime juice, pepper flakes, salt and pepper. Make it smooth with your mixer or a good whisk.
03 -
Toss in ¾ cup of your shredded mozzarella, ¼ cup parmesan, drained crab, garlic powder, and those fresh chives. Fold it all together with a spatula until it's evenly mixed.
04 -
Scoop your mixture into a small pie dish or similar baking dish, then sprinkle the leftover mozzarella and parmesan on the surface.
05 -
Pop it in the oven for 20-25 minutes until you see those cheeses melting and turning a light golden brown.
06 -
Scatter fresh chives on top and serve while it's still hot.
# Additional Tips:
01 -
You can't go wrong pairing this creamy dip with crunchy tortilla chips, your favorite crackers, or some crisp raw veggies.