Cheesy Crab Rangoon Casserole
A creamy, golden baked casserole with all the flavors of crab rangoon - cream cheese, savory crab, melted cheese, and a crispy wonton topping. Ready in 40 minutes and perfect for any night of the week.
Equipment
- 9x13 baking dish
- Mixing bowl
- Hand mixer
Ingredients
- 12 oz imitation crab meat, roughly chopped
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- salt and black pepper to taste
- 1 cup crushed wonton strips
- 2 tbsp melted butter
Instructions
- Preheat your oven to 350°F and lightly grease a 9x13 baking dish.
- Beat the softened cream cheese in a large mixing bowl until smooth. Stir in sour cream, soy sauce, Worcestershire sauce, garlic powder, salt, and pepper.
- Fold in the chopped crab meat, minced garlic, and green onions until evenly combined.
- Spread the mixture into the prepared baking dish in an even layer.
- Top with shredded mozzarella and cheddar cheese.
- Toss crushed wonton strips with melted butter and scatter over the cheese layer.
- Bake uncovered for 25 to 30 minutes, until the top is golden and the edges are bubbling.
- Rest for 5 minutes before serving.
Notes
- Fully soften cream cheese before mixing to avoid lumps.
- Add the wonton topping right before baking if prepping ahead.
- Broil for 2 to 3 minutes at the end for extra golden color on top.
- Real crab or snow crab can replace imitation crab - drain well.