Crab Rangoon dip
use canned lump crabmeat found near the seafood counter . Carefully fold into cream cheese mixture to keep the chunks large.Source unknown
- 1/4 cup chopped scallions
- 2 tablespoons each chopped fresh cilantro and ginger
- 1 teaspoon sugar
- two packages cream cheese, softened, 8 ounces each
- 2 tablespoons lime juice
- salt to taste
- one can lump crabmeat, 6.5 ounces
1preheat oven to 400°. Coat a 3 cup oven proof dish with nonstick spray.
2Minced scallions, cilantro, ginger, and sugar in a food processor.
3Add cream cheese and lime juice, then pulse to combine. Season with salt and transfer to a bowl. Fold crabmeat into cream cheese mixture. Transfer to prepare dish. Bake dip until hot in center and bubbly, 15 minutes. Serve dip with fried wonton chips. Makes 3 cups.
About this Recipe
Course/Dish: Seafood Appetizers