Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Crab Rangoon Dip (Creamy, Cheesy & Irresistible Party Appetizer)

Sarah Smith
Nov 2, 2025
2 min read

Updated: Dec 25, 2025

Baked cheese dip with green onions in a white dish, surrounded by triangular tortilla chips on a wooden table. Warm and inviting.

If you love those crispy little Crab Rangoon from your favorite Chinese restaurant, this Crab Rangoon Dip will be your new obsession. It’s everything you love — creamy cheese, sweet crab, and a hint of garlic — all baked into one warm, bubbly dish.

Perfect for holidays, game nights, or any gathering, this dip delivers restaurant-quality flavor in an easy, shareable format. Serve it with crispy wonton chips, crackers, or toasted baguette slices, and watch it disappear in no time! Serve this crowd-pleasing dip alongside crack dip or awesome blossom onion bites. For a festive touch, pair it with a baked biscuit wreath dip.

Recipe Card

Servings: 8 Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes

Nutrition Information

(Estimated, Per Serving — based on 8 servings)

Calories: 295 Fat: 26g Saturated Fat: 14g Carbohydrates: 5g Fiber: 0g Sugars: 2g Protein: 12g Cholesterol: 85mg Sodium: 520mg

Ingredients

8 oz cream cheese, softened
½ cup sour cream
¼ cup mayonnaise
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 (6 oz) can lump crab meat, drained (or imitation crab if preferred)
2 green onions, finely chopped
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper, to taste

Instructions

Preheat Oven: Preheat oven to 375°F. Lightly grease a small baking dish or oven-safe skillet.
Mix the Dip: In a large bowl, combine cream cheese, sour cream, and mayonnaise until smooth. Add mozzarella, Parmesan, crab meat, green onions, Worcestershire sauce, soy sauce, and seasonings. Stir well to combine.
Bake: Spread mixture evenly into the baking dish and bake for 20–25 minutes, or until hot and bubbly with golden edges.
Serve: Garnish with extra green onions or a sprinkle of sesame seeds. Serve warm with wonton chips, crackers, or crostini.

Tips for the Best Crab Rangoon Dip

Real crab meat gives the best flavor, but imitation crab works great for budget-friendly versions.
Make it spicy — add Sriracha or red pepper flakes for a little kick.
For a crispy topping, sprinkle panko breadcrumbs before baking.
Prepare it ahead of time — refrigerate the unbaked dip up to 24 hours before baking.

Final Thoughts

This Crab Rangoon Dip takes all the crave-worthy flavors of your favorite appetizer and turns them into an easy, irresistible party dish. It’s creamy, rich, and perfect for dipping — a guaranteed hit for any occasion.

FAQ

Q: Can I use imitation crab for this recipe? Yes — imitation crab works well and tastes great, but real lump crab meat gives the freshest flavor.

Q: Can I bake this dip instead of serving it cold? Yes — baking turns it into a warm, creamy dip. Bake at 350°F for 20–25 minutes until bubbly.

Q: What dippers go best with crab Rangoon dip? Wonton chips, tortilla chips, crackers, celery sticks, or toasted bread are all great options.

Q: Can I make this dip ahead of time? Definitely. Assemble and refrigerate up to 24 hours in advance. Bake before serving if you prefer it hot.

Q: How long does crab Rangoon dip last? Refrigerate for 3 days. Reheat gently to maintain its creamy texture.