Ingredients
- 1 pound lump crab meat
- 8 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional for a kick)
- 1/2 cup scallions, chopped
- 1 cup crispy wonton strips
- Salt and pepper to taste
If you’re looking for substitutions, you can use Greek yogurt instead of sour cream for a healthier twist or add a bit of jalapeño for an extra kick, reminiscent of the spicy dishes my mother used to make.
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a bit of butter or non-stick spray.
- In a large mixing bowl, combine the cream cheese, mozzarella cheese, sour cream, mayonnaise, soy sauce, Worcestershire sauce, garlic powder, onion powder, paprika, cayenne pepper, and half of the scallions. Mix until smooth and creamy.
- Gently fold in the crab meat, being careful not to break it apart too much. This is key to maintaining the texture and flavor of the crab.
- Season the mixture with salt and pepper to taste. Adjust the spices according to your preference—my family loves a bit of heat, so sometimes I add extra cayenne.
- Pour the mixture into the prepared baking dish and spread it evenly. Top with crispy wonton strips for that perfect crunch.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
- Garnish with the remaining scallions before serving. Enjoy the dish warm and watch as it becomes an instant family favorite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International