Ina Garten Crab Rangoon Dip

I used to think crab dip had to be either fancy or forgettable—there was no in-between. Too many versions tasted like a vaguely seafood-flavored cheese ball, overly rich with nothing to cut through.

Then I leaned into Ina’s approach: balance the creaminess with heat, add real texture, and don’t hide the crab.

Here’s how I made it Ina-level.

What Surprised Me Most (In a Good Way)

It’s not just the crab. What makes this dip sing is the harmony—Ina never lets one note dominate.

• The sour cream lightens the cream cheese just enough.
• The Sriracha doesn’t overwhelm; it hums in the background.
• And a full cup of mozzarella may sound aggressive, but it binds the whole thing into something scoopable and indulgent without being heavy.

Not Just What—But Why

• Cream cheese (8 oz, softened) – The base. It should be room temp so it whips up creamy, not lumpy.
• Sour cream (½ cup) – This is what keeps it from feeling like a brick. I once skipped it—never again.
• Sriracha (1 tbsp) – Just enough heat to offset the richness. If you love heat, double it. Ina would not be offended.
• Soy sauce (1 tbsp) – The umami backbone. I tested with salt once—flat and forgettable.
• Garlic powder (½ tsp) – Subtle but essential. Fresh garlic was too sharp; this is warmer, rounder.
• Lump crab meat (6 oz) – The star. Drained and patted dry or the dip gets weepy. Imitation crab works in a pinch, but it’s sweeter.
• Mozzarella (1 cup, divided) – Half goes in, half on top. It melts into that signature stretchy layer.
• Green onions (3, thinly sliced) – Fresh, sharp, and bright. Reserve a spoonful for topping.
• Salt + pepper to taste – Taste after adding the soy. It already brings salinity.
• Wonton crisps (for garnish) – Adds that crispy edge—think crab rangoon shell, reimagined.

Custom Tweaks I Tested

• Lighter version: Greek yogurt in place of sour cream works surprisingly well.
• Dairy-free: Kite Hill cream cheese and Daiya mozzarella—not perfect, but acceptable.
• Extra luxe: A touch of lemon zest wakes everything up, especially if your crab is on the milder side.

Fixes That Mattered

What Went Wrong	Why It Happens	How to Fix It
Dip was watery	Crab meat wasn’t dried enough	Press it between paper towels
Bland overall	Skimped on soy + hot sauce	Taste as you mix—don’t eyeball it
Cheese broke on top	Overbaked	Bake until just bubbly, not browned

How to Make Ina Garten’s Crab Rangoon Di

1. Prep your base.
   In a medium bowl, whip softened cream cheese, sour cream, Sriracha, soy sauce, and garlic powder. Use a hand mixer if you have one—it makes the texture ultra smooth.
2. Fold in the good stuff.
   Gently stir in the crab, half the mozzarella, and most of the green onions. You want streaks of crab, not mush.
3. Assemble and top.
   Transfer to a shallow baking dish. Sprinkle on the rest of the mozzarella. (I sometimes tuck in a few extra crab chunks just under the surface—they brown beautifully.)
4. Bake at 350°F for 20–25 minutes.
   You’re looking for bubbly edges and melted cheese on top. If it browns too fast, tent with foil.
5. Garnish and serve.
   Top with green onions and crushed wonton crisps. Serve hot with chips, crostini, or even sliced cucumber if you want contrast.

Tips I Always Use

• I warm the crab slightly before mixing—cold seafood can chill and stiffen the dip.
• Add the Sriracha last and taste—some brands are hotter than others.
• Don’t skip the garnish. Texture is everything in a dish this creamy.

Freezing & Reheating

• Fridge: Lasts 4–5 days. I scoop it cold onto crackers for a next-day snack.
• Freezer: Technically you can freeze it, but the texture softens. If you do, freeze it before baking.
• To reheat: 300°F oven for 10–12 minutes, or microwave in 30-second bursts, stirring between.

Quick Questions, Real Answers

Can I make it ahead?
Yes—assemble up to 2 days ahead and bake when ready. Just bring it to room temp first for even heating.

What if I don’t have wonton crisps?
Use tortilla chips or toasted pita. Or skip it—they’re a texture bonus, not essential.

Why does my dip taste fishy?
Your crab might be past its prime. I stick with refrigerated lump crab (not canned) when I can.

Try More Recipes:

• Ina Garten Guacamole Recipe
• Ina Garten Hummus Recipe
• Ina Garten Crab Cakes Recipe