crab rangoon dip

Name: Crab Rangoon dip
Ingredients: - 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

(6 RATINGS)

1.75K Pinches 1 Photo

Lynnda Cloutier

Mission Viejo, CA

Updated on Aug 9, 2012

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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Ingredients

- 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

How To Make crab rangoon dip

Step 1

preheat oven to 400°. Coat a 3 cup oven proof dish with nonstick spray.

Step 2

Minced scallions, cilantro, ginger, and sugar in a food processor.
Step 3

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.
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