crab rangoon dip
(6 ratings)
use canned lump crabmeat found near the seafood counter . Carefully fold into cream cheese mixture to keep the chunks large.Source unknown
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(6 ratings)
Ingredients For crab rangoon dip
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1/4 cup chopped scallions
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2 tablespoons each chopped fresh cilantro and ginger
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1 teaspoon sugar
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two packages cream cheese, softened, 8 ounces each
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2 tablespoons lime juice
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salt to taste
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one can lump crabmeat, 6.5 ounces
How To Make crab rangoon dip
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1preheat oven to 400°. Coat a 3 cup oven proof dish with nonstick spray.
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2Minced scallions, cilantro, ginger, and sugar in a food processor.
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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.
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