Crab Rangoon Dip Recipes

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CRAB RANGOON DIP



Crab Rangoon Dip image

This awesome, easy recipe tastes so much like Crab Rangoon from your favorite takeout joint. For best results, serve the dip hot, but my family likes it cold too if you're short on time.

Provided by Faux Chef Lael

Categories     Chinese

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 green onions, chopped
2 (8 ounce) packages cream cheese
2 (6 ounce) cans fancy crabmeat, drained (can also use imitation Krab)
3 tablespoons powdered sugar
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon garlic powder
1 teaspoon lemon juice
1/2 cup sour cream
32 wonton wrappers
vegetable oil (in a kitchen spritzer)

Steps:

  • Soften the cream cheese in the microwave for about thirty seconds.
  • Add all the other ingredients (except wonton chips) and mix well.
  • Pour dip into an oven-safe casserole dish.
  • Bake for 30 mins at 350 degrees, or until dip is hot and bubbly.
  • Meanwhile, cut wonton wrappers in half on the diagonal.
  • Spray wontons lightly with oil using kitchen spritzer.
  • While the finished dip is resting, turn oven up to 375 degrees.
  • Lay wontons on baking stone or cookie sheet in a single layer.
  • Bake wontons 4-6 minutes or just until golden brown. Watch closely as they burn easily.
  • Remove from pan and allow to cool on a plate layered with paper towels.
  • Serve the dip with fried wonton chips (or pita chips, vegetables or crackers.).

Nutrition Facts : Calories 732.4, Fat 46.1, SaturatedFat 25.5, Cholesterol 181.4, Sodium 1487.8, Carbohydrate 50.2, Fiber 1.6, Sugar 11.1, Protein 29.5

CRAB RANGOON DIP



Crab Rangoon Dip image

Creamy crab dip with sweet, sour, and spicy seasonings is served on Pretzel Crisps® and topped with a bit more crab and sauce.

Provided by Snack Factory® Pretzel Crisps®

Categories     Trusted Brands: Recipes and Tips     Snack Factory® Pretzel Crisps®

Time 10m

Yield 12

Number Of Ingredients 7

8 ounces whipped cream cheese
6 ounces sweet and sour dip
4 ounces imitation crab meat
1 (6 ounce) can lump crabmeat, drained, divided
Hot pepper sauce
Salt and pepper to taste
1 (7.2 ounce) package Original or Sesame Snack Factory® Pretzel Crisps®

Steps:

  • Combine all ingredients, reserving half the crab meat and some sauce. Spoon onto Original or Sesame Pretzel Crisps® and garnish with more sauce and crab.

Nutrition Facts : Calories 154.6 calories, Carbohydrate 20.3 g, Cholesterol 32.4 mg, Fat 6 g, Fiber 0.8 g, Protein 5.8 g, SaturatedFat 3.3 g, Sodium 471.2 mg, Sugar 1.5 g

LAYERED CRAB RANGOON DIP



Layered Crab Rangoon Dip image

This fresh, tasty dip takes its inspiration from a takeout favorite, fried crab rangoon dumplings.

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 10 to 12

Number Of Ingredients 16

Two 8-ounce packages cream cheese, at room temperature
1/3 cup milk
1 pound fresh lump or jumbo lump crabmeat
One 8-ounce can whole water chestnuts, drained and chopped
3 tablespoons hot Chinese mustard
1 red onion, finely chopped
1 tablespoon Worcestershire sauce
1 tablespoon low-sodium soy sauce
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup sweet-and-sour sauce
1 small romaine heart, thinly shredded
1 bunch scallions, thinly sliced
1 cup loosely-packed fresh cilantro leaves, chopped
Fried wonton skins, shrimp chips or rice crackers, for serving

Steps:

  • Beat together the cream cheese and milk in a large bowl with an electric mixer until smooth, about 2 minutes.
  • Combine the crabmeat, water chestnuts, mustard, onion, Worcestershire, soy sauce, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl and toss gently to combine.
  • Spread out the cream cheese mixture in an even layer in a 9- by 13-inch baking dish. Spread the sweet-and-sour sauce on top, leaving about a 1-inch border of cream cheese all around. Spoon the crab mixture on top of the sweet-and-sour sauce. The dip can be prepared up to this point and refrigerated, covered, overnight.
  • Just before serving, scatter the lettuce, scallions and cilantro over the crab, leaving a 1-inch border all around. Serve with wonton skins, shrimp chips or rice crackers.

CREAMY CRAB RANGOON DIP



Creamy Crab Rangoon Dip image

Make and share this Creamy Crab Rangoon Dip recipe from Food.com.

Provided by Pipers mom

Categories     Crab

Time 10m

Yield 10 serving(s)

Number Of Ingredients 8

4 green onions, minced
2 (8 ounce) packages cream cheese
2 (6 ounce) cans fancy crabmeat, drained
3 tablespoons powdered sugar
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon garlic powder
1 teaspoon lemon juice
1/2 cup sour cream

Steps:

  • Mix all together and chill in refrigerator before serving.
  • Serve with fried wontons strips from a chinese restaurant or from a grocery store that serves Chinese food.

Nutrition Facts : Calories 218.4, Fat 18, SaturatedFat 10.1, Cholesterol 70.2, Sodium 448.7, Carbohydrate 5.3, Fiber 0.2, Sugar 4.5, Protein 9.3

HOT CRAB RANGOON DIP RECIPE BY TASTY



Hot Crab Rangoon Dip Recipe by Tasty image

Here's what you need: cream cheese, sour cream, lime, lime juice, chili garlic sauce, kosher salt, paprika, cayenne, fresh lump crab meat, scallions, monterey jack cheese, McCormick Sesame Seeds, vegetable oil, wonton wrappers

Provided by McCormick

Categories     Appetizers

Yield 8 servings

Number Of Ingredients 14

8 oz cream cheese, room temperature
8 oz sour cream
1 lime, zested
1 ½ teaspoons lime juice
3 tablespoons chili garlic sauce
1 teaspoon kosher salt, plus more to taste
1 teaspoon paprika, plus more for garnish
¼ teaspoon cayenne
8 oz fresh lump crab meat
¾ cup scallions, thinly sliced, divided
1 cup monterey jack cheese, divided
4 tablespoons McCormick Sesame Seeds, plus more for wonton chip garnish
vegetable oil, for frying
25 wonton wrappers, cut in half diagonally

Steps:

  • Preheat the oven to 350°F (180°C).
  • Add the cream cheese to a large, microwave-safe bowl and microwave for 35-40 seconds, until softened.
  • Using a rubber spatula, stir the cream cheese, then fold in the sour cream, lime zest and juice, chili garlic sauce, salt, paprika, cayenne, and crab meat until fully combined. Gently fold in ½ cup scallions and ¾ cup Monterey Jack cheese, being careful not to break up the lumps of crab meat too much.
  • Spread the dip evenly in a 1-quart baking dish and sprinkle the remaining ¼ cup Monterey Jack cheese and the McCormick Sesame Seeds on top.
  • Bake the dip until bubbling, the cheese is melted, and the sesame seeds are light golden brown, 25-35 minutes.
  • While the dip bakes, fry the wonton chips: Fill a Dutch oven or large pot a little over halfway with the vegetable oil and heat over medium-high heat until the oil temperature reaches 350°F (180°C).
  • Working in batches to avoid overcrowding the pot, fry the wonton triangles in the hot oil for about 15 seconds on each side, or until golden brown and crisp. Adjust the heat as needed if the wontons are cooking too quickly or slowly. Transfer to paper towels to drain and season lightly with salt and McCormick Sesame Seeds.
  • Remove the dip from the oven. Sprinkle lightly with paprika and garnish with the remaining ¼ cup scallions. Serve with the wonton chips.
  • Enjoy!

Nutrition Facts : Calories 1261 calories, Carbohydrate 199 grams, Fat 30 grams, Fiber 8 grams, Protein 42 grams, Sugar 4 grams

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