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Crab Rangoon Dip

Crab Rangoon Dip

Crab Rangoon Dip
Crab Rangoon Dip
Crab Rangoon Dip
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Recipe By:
Crab Rangoon Dip
Ingredients
  • 2 (8-oz.) pkgs. cream cheese, room temperature
  • ⅓ c. milk
  • 1 lb. fresh lump crabmeat
  • 1 (8-oz.) can whole water chestnuts, drained and chopped
  • 3 T. hot Chinese mustard
  • 1 red onion, finely chopped
  • 1 T. Worcestershire sauce
  • 1 T. soy sauce
  • 2 T. fresh lemon juice
  • Salt, black pepper
  • ½ c. sweet and sour sauce
  • 1 small romaine heart, thinly shredded
  • 1 bunch green onions, thinly sliced
  • 1 c. loosely packed fresh cilantro or parsley leaves, chopped
  • Fried wonton skins, shrimp chips or rice crackers, for serving
Instructions
  1. Beat together cream cheese and milk in large bowl with electric mixer until smooth.
  2. Combine crabmeat, chestnuts, mustard, onion, Worcestershire, soy sauce, lemon juice, salt and pepper. Toss gently to combine.
  3. Spread cream cheese mixture in even layer in 13x9” baking dish.
  4. Spread sweet and sour sauce over the top, leaving about 1” border of cream cheese all around.
  5. Spoon crab mixture on top of sweet and sour sauce.
  6. Cover with plastic wrap until ready to serve.
  7. Just before serving, scatter lettuce, green onions and cilantro over the crab leaving a 1” border all around.
  8. Serve with wonton skins, shrimp chips or rice crackers
 

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