Crock-Pot Crab Rangoon Dip

I should of never made this dip. I could not stop eating it!

Crock-Pot Crab Rangoon Dip

Crock-Pot Crab Rangoon Dip


2 8oz Cream Cheese, softened
1/2 Cup Sour Cream
4 Green Onions, chopped
1 1/2 Teaspoon Worcestershire Sauce
2 Tablespoons Powdered Sugar
1/2 Teaspoon Garlic Powder
1 12oz Package Imitation Crab Meat, pulverized


  1. Add ingredients to crock-pot.
  2. Stir as well as you can.
  3. Cook on low for 2 hours stirring at least once.
  4. Serve with crackers.

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  1. ash says

    Looks good do you think that I could make this without the crab and just put everything else in the crockpot or maybe use as a filling for wontons? Would it work to fry them with the sour cream?

    • Lady Katie says

      I am not sure how it would taste without the crab. As far as using this as the stuffing for Crab Rangoon, you definately could do that!

      • Lindsey says

        Im wanting to make a crockpot full for a get together with about 60 people. Would I be best to double or triple this recipe? How much does the regular recipe feed approx?

    • Lady Katie says

      yes it should be fine. When I make this, I put leftovers in the fridge and heat it up a little at a time when I want a snack.

  2. Sarah says

    Wow! I swear, I was not trying to take over on my sister’s Christmas dinner. But this dish really just stole the show! . I used Snow Crab legs and picked the meat myself, and it would be good with canned real crab as well. I’d never use imitation crab, maybe that’s the California in me, I don’t know. The response was overwhelming. I doubled the recipe because my crock pot is big, which may have contributed to everyone being pretty full before the main course! Good news is, I have more for me to snack on, if they haven’t found it yet… Um, gotta go! Thanks, ladies!


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