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crab rangoon dip

(6 ratings)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

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

(6 ratings)

Ingredients For crab rangoon dip

  • 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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