Crab Rangoon Dip

3 12 2011

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.