Oh. My. Crab.
This dip is no joke. Not for the faint of heart – and definitely for those who are seafood lovers.
At our old house, we had a family owned chinese restaurant that we ordered in every once in a while. I love making home made chinese food! In fact I prefer our version(s) over take out. But crab ragoon is one of Dan’s favorite things to order and I never quite took the plunge to make it at home for him.
Once I stumbled across the idea of making a crab ragoon dip, I knew it was meant to be. A dip – not individually fried stuffed wontons = genius. A dip I could tweak again and hope to make it a bit healthier.
I should have never made this dip because words could not express how delicious this dip turned out!
I made it in the morning, kept it in the fridge until I was ready to put it into the oven and serve. I love dishes that can be made a head of time, making entertaining effortless. Snapping a picture at my in-laws before I burned my tongue being the impatient food grub I am – scooping a taste as it was still bubbling hot. My tongue may still be repairing but it was SO worth it.
This crab ragoon dip is packed with crab – it is rich, and decadent.
A lot of recipes for crab ragoon dip call for mayonnaise. Which makes me want to gag thinking about eating anything greater than a knife spread of mayo in a sitting. So, as always, I swapped it out for greek yogurt.
I brought it to a fish fry we had at Dan’s parents and it was gobbled up before dinner time. It was plenty to feed a crowd of 10-12 people.
- 8oz cream cheese
- 3/4 cup greek yogurt (plain)
- 1/2 cup sour cream
- 2 Tbsp lemon juice
- 1 tsp Worcestershire
- 1/4 cup parmesan cheese
- 1 cup mozzarella cheese (half for inside of dip, other for topping)
- 16oz crab meat (I bought canned crab meat)
- 1 tsp garlic powder
- pinch of salt + pepper
- Few dashes of hot sauce
- 2 Tbsp chopped chive for garnish
- In a medium bowl, mix together the cream cheese, yogurt, sour cream, lemon juice, garlic powder, Worcestershire, hot sauce and salt and pepper.
- Once that is fully incorporated stir in the crab meat and 1/2 cup mozzarella cheese –
- Add this mixture to a 8×8 baking dish – top with the other 1/2 cup mozzarella cheese
- At this point, you can either put it in the fridge if you’ve prepped the dip hours prior to a party.
- OR –
- Bake at 375* for 30-40 minutes, or until the dip is hot and bubbly and the cheese gets a golden touch
- Garnish with chopped chives and serve with tortilla chips
Enjoy!
Recipe adapted from here.
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