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Crab Ragoon Dip



  • 8 ounces cream cheese softened

  • 3 green onions sliced

  • 12 ounces canned crab meat drained

  • ¼ cup mayo

  • ¼ cup sour cream

  • 1 tablespoon Worcestershire sauce

  • 2 teaspoons soy sauce

  • 2 teaspoons lemon juice

  • ¼ cup fresh parmesan cheese

  • 1 cup shredded Colby-Monterey Jack cheese set aside an additional ½ cup (optional)

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • sweet chili sauce

Crispy Wontons

  • 1 package wontons wrappers

  • olive oil or cooking spray

  • salt to taste


  • Preheat your oven to 350°F.

  • In a medium bowl, combine the cream cheese, green onions, drained crab, mayo, and sour cream well.

  • Add the Worcestershire sauce, soy sauce, lemon juice, parmesan cheese, Monterey jack cheese, salt and pepper. Combine ingredients thoroughly with a hand mixer to make sure that your dip is extra smooth and fluffy.

  • Spread your creamy mix in an 8x8 pan and sprinkle with the extra cheese you set aside if you’re a cheese lover. Bake in oven for 20 to 25 minutes or until bubbling.

  • Once it's out of the oven, pour on some of the sweet chili sauce over. Garnish with some chopped green onions or parsley if you like.

Crispy Wontons

  • Open up a package of wonton wrappers and cut each wrapper in half to make two triangles.

  • Lay each wonton triangle on a baking sheet and lightly spritz each triangle with cooking spray or olive oil and sprinkle with some salt.

  • Bake them for 4 to 5 minutes. The wontons should have crispy browned edges and a white center. Be careful not to overcook them. They can burn easily because they’re so thin.

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