Found this idea in my latest Cuisine at Home issue…a great way to turn the Chinese take-out classic into a dip that can be served warm or cold. It’s best to prepare this appetizer a few hours before you need it to ensure the crab stays as fresh as possible.
Crab Rangoon Dip
The following makes 3 cups:
- 1/4 cup chopped scallions or green onions
- 2 Tbsp each chopped fresh cilantro and ginger (save yourself time, use the minced ginger in a tube)
- 1 tsp sugar
- 2 pkg cream cheese, softened (8 oz each)
- 2 Tbsp fresh lime juice
- Salt to taste
- 1 can lump crabmeat (6.5 oz)
Preheat oven to 400 degrees. Coat an ovenproof dish with nonstick spray.
The recipe says to mince scallions, cilantro, ginger and sugar in a food processor; however I just finely chopped and stirred together by hand.
Add cream cheese and lime juice, then pulse or stir to combine. Season with salt and transfer to a bowl. Fold crabmeat into cream cheese mixture; transfer to prepared dish.
Bake dip until hot in center and bubbly, 15 minutes. Serve with won ton chips or toasted baguette slices.
Yummmmm OKAY, you bring this for Christmas eve. wink