Crab Rangoon dip
By
Lynnda Cloutier
@eatygourmet
2
use canned lump crabmeat found near the seafood counter . Carefully fold into cream cheese mixture to keep the chunks large.Source unknown
Rating:
★★★★☆ 6 votes4
Comments:
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
- 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 Crab Rangoon dip
Course/Dish: Seafood Appetizers
