Crab Rangoon dip

Recipe Rating:
 5 Ratings


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

The Cook

Lynnda Cloutier Recipe
Well Seasoned
Mission Viejo, CA (pop. 93,305)
Member Since Aug 2011
Lynnda's notes for this recipe:
use canned lump crabmeat found near the seafood counter . Carefully fold into cream cheese mixture to keep the chunks large.
Make it Your Way...

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preheat oven to 400°. Coat a 3 cup oven proof dish with nonstick spray.
Minced scallions, cilantro, ginger, and sugar in a food processor.
Add 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


1-5 of 6 comments

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user Lynnda Cloutier eatygourmet - Aug 9, 2012
Lynnda Cloutier [eatygourmet] has shared this recipe with discussion groups:
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user Bob Wakeman Bigcatfish - Aug 9, 2012
Souns so simple to make.This is saved..
user Bob Wakeman Bigcatfish - Aug 15, 2012
I made the dip like you said to But I used it as a filling for the wontons and then deep fried them. Man is this good..I will be making this a lot.
user Bob Wakeman Bigcatfish - Aug 15, 2012
I tried this recipe and say it's Family Tested & Approved!

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