SWEET CRAB RANGOON DIP RECIPES

Name: Layered Crab Rangoon Dip
Prep time: 20 min
Total time: 20 min
Yield: 10 to 12
Ingredients: Two 8-ounce packages cream cheese, at room temperature; 1/3 cup milk; 1 pound fresh lump or jumbo lump crabmeat; One 8-ounce can whole water chestnuts, drained and chopped; 3 tablespoons hot Chinese mustard; 1 red onion, finely chopped; 1 tablespoon Worcestershire sauce; 1 tablespoon low-sodium soy sauce; 2 tablespoons fresh lemon juice; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepperu00A0; 1/2 cup sweet-and-sour sauce; 1 small romaine heart, thinly shredded; 1 bunch scallions, thinly sliced; 1 cup loosely-packed fresh cilantro leaves, chopped; Fried wonton skins, shrimp chips or rice crackers, for serving

LAYERED CRAB RANGOON DIP RECIPE | FOOD NETWORK KITCHEN ...

Layered Crab Rangoon Dip Recipe | Food Network Kitchen ... image

This fresh, tasty dip takes its inspiration from crab rangoon, delightful cream and crab cheese filled wonton puffs popular at Chinese American buffets.

Provided by Food Network Kitchen

Categories appetizer

Total Time 20 minutes

Prep Time 20 minutes

Yield 10 to 12

Number Of Ingredients 16

Ingredients

Two 8-ounce packages cream cheese, at room temperature
1/3 cup milk
1 pound fresh lump or jumbo lump crabmeat
One 8-ounce can whole water chestnuts, drained and chopped
3 tablespoons hot Chinese mustard
1 red onion, finely chopped
1 tablespoon Worcestershire sauce
1 tablespoon low-sodium soy sauce
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup sweet-and-sour sauce
1 small romaine heart, thinly shredded
1 bunch scallions, thinly sliced
1 cup loosely-packed fresh cilantro leaves, chopped
Fried wonton skins, shrimp chips or rice crackers, for serving

Steps:

Beat together the cream cheese and milk in a large bowl with an electric mixer until smooth, about 2 minutes.
Combine the crabmeat, water chestnuts, mustard, onion, Worcestershire, soy sauce, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl and toss gently to combine.
Spread out the cream cheese mixture in an even layer in a 9- by 13-inch baking dish. Spread the sweet-and-sour sauce on top, leaving about a 1-inch border of cream cheese all around. Spoon the crab mixture on top of the sweet-and-sour sauce. The dip can be prepared up to this point and refrigerated, covered, overnight.
Just before serving, scatter the lettuce, scallions and cilantro over the crab, leaving a 1-inch border all around. Serve with wonton skins, shrimp chips or rice crackers.

BEST CRAB RANGOON DIP - HOW TO MAKE CRAB RANGOON DIP

Best Crab Rangoon Dip - How to Make Crab Rangoon Dip image

Check out this easy recipe for crab rangoon dip -- it's a sure fire crowd-pleaser.

Provided by Lauren Miyashiro

Categories appetizers snack

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 9

Ingredients

12 oz. cream cheese, softened
1/2 c. sour cream
1 c. shredded Monterey Jack
2 tsp. low-sodium soy sauce
2 tsp. sriracha
1 tsp. garlic powder
6 oz. lump crab
3 green onions, sliced
Pita chips, for serving

Steps:

Preheat oven to 350°. In a large bowl, combine cream cheese, sour cream, Monterey Jack, soy sauce, Sriracha, and garlic powder. Beat until evenly combined. Fold in crab and green onions. Transfer dip to a small baking dish. Bake for 20 to 25 minutes, until the dip is bubbly and golden. Garnish with more green onions and drizzle with Sriracha, if desired. Serve warm with pita chips.

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