Crab Rangoon dip

Lynnda Cloutier


use canned lump crabmeat found near the seafood counter . Carefully fold into cream cheese mixture to keep the chunks large.Source unknown


★★★★☆ 5 votes



  • ·
    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


  1. preheat oven to 400°. Coat a 3 cup oven proof dish with nonstick spray.
  2. Minced scallions, cilantro, ginger, and sugar in a food processor.
  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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About Crab Rangoon dip

Course/Dish: Seafood Appetizers

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