Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Layered Crab Rangoon Dip
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- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 10 to 12
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 233
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 11 g
- Cholesterol
- 80 mg
- Sodium
- 554 mg
This fresh, tasty dip takes its inspiration from crab rangoon, delightful cream and crab cheese filled wonton puffs popular at Chinese American buffets.
- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 10 to 12
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 233
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 11 g
- Cholesterol
- 80 mg
- Sodium
- 554 mg
Ingredients
Directions
- 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.
