Best Crab Rangoon Dip Recipes

CRAB RANGOON DIP

Steps:

• Heat the vegetable oil in a large heavy-bottomed pot until it reaches 350 degrees F.
• In batches, carefully lower the wrappers into the hot oil and fry until golden brown, 1 to 2 minutes. Remove to a paper towel to drain, sprinkle with salt and set aside.
• Preheat the oven to 350 degrees F.
• Put the cream cheese, milk, sriracha, brown sugar and soy sauce in medium bowl. With a hand mixer, beat together until smooth, about 1 minute. Fold in the shredded crab meat, cheese and scallion whites. Taste and adjust the seasoning as needed.
• Transfer to a small baking dish and bake until bubbly, 20 to 25 minutes. Sprinkle with more cheese, some paprika and the scallion greens. Serve with the fried wonton chips. (If not serving right away, cover the dip with foil to keep warm.)

CRAB RANGOON DIP

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.).

QUICK AND EASY CRAB RANGOON DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
• In a medium bowl, mix cream cheese, soy sauce, fresh ginger root, garlic, parsley and crabmeat.
• Cut wonton wrappers diagonally into triangles. Arrange triangles on the prepared baking sheet in a single layer. Sprinkle with paprika, increasing the amount as desired.
• Bake wrappers in the preheated oven until crisp and lightly browned, about 5 minutes.
• Pour approximately 1/2 the duck sauce over cream cheese mixture. Serve the rest with the toasted won ton wrapper triangles for dipping.

LAYERED CRAB RANGOON DIP

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.

CRAB RANGOON DIP FOR THE SLOW COOKER

Steps:

• Mix cream cheese, crabmeat, sour cream, green onions, confectioners' sugar, Worcestershire sauce, and garlic powder in the crock of a slow cooker.
• Cook on Low for 2 hours, stirring at least once.

CRAB RANGOON DIP

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.

CREAMY CRAB RANGOON DIP

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.

SLOW COOKER CRAB RANGOON DIP RECIPE - (4.5/5)

Steps:

• In a 3 - 4 quart slow cooker, mix all the ingredients together. Cover. Cook on Low for 2-3 hours. Serve with fried wontons or crackers and/or chips.

HOT CRAB RANGOON DIP RECIPE BY TASTY

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!

CRAB RANGOON DIP-- TERESA'S

Steps:

• 1. Preheat oven to 350 degrees F. In a medium bowl, combine light mayo, neufchatel, cheddar and Monterey Jack cheeses, drained crab meat, onion, garlic and seasonings. Spread into a 9 inch glass baking dish. Sprinkle with Panko crumbs. Bake @ 350 for about 15 minutes. Serve with baked won tons or crackers.

CRAB RANGOON DIP WITH WONTON STRIPS

Steps:

• Dip: Soften cream cheese in microwave.
• Stir in rest of ingredients (except wonton wrappers and parmesan cheese).
• Spread in serving bowl.
• Before serving, microwave to warm.
• Top with sweet and sour sauce.
• To make wonton strips (for dipping):.
• Cut each wonton wrapper in half.
• Spray with nonstick cooking spray (on pan and on top) and sprinkle with parmesan cheese.
• Bake 5-7 minutes at 375 or until slightly brown.

CRAB RANGOON DIP

Steps:

• Heat oven to 375°F.
• Spread won ton wrappers onto baking sheet sprayed with cooking spray. Bake 4 to 6 min. or until crisp and lightly browned. Cool.
• Meanwhile, mix all remaining ingredients until blended; spread onto bottom of 9-inch pie plate.
• Bake 25 to 30 min. or until dip is heated through and top is lightly browned. Serve with won ton chips.

HOT CRAB RANGOON DIP WITH WON TON CHIPS

Steps:

• For the dip:
• Preheat broiler.
• Combine all ingredients in mixing bowl and stir to combine. Place in a broiler-proof serving dish and broil for 10 minutes or until hot and bubbly.
• For the won ton chips:
• Heat 2 inches of peanut oil in a Dutch oven or fryer to 350 degrees F. Add won ton wrappers in batches to fry lightly. Remove from oil and let drain on paper towels before serving. Season with salt.

CRAB RANGOON DIP

Steps:

• 1. Soften the cream cheese in the microwave for about a minute.
• 2. Chop your green onions. Add them and your two cups of crab meat .
• 3. Add the sour cream, Worcestershire sauce, powdered sugar, garlic powder and lemon juice.
• 4. Mix all the ingredients and bake for 30 mins at 350 degrees. Serve hot with chips or fried wontons or pork rinds.

HOT CRAB RANGOON DIP WITH WON TON CHIPS

Steps:

• Preheat broiler.
• Combine all ingredients in mixing bowl and stir to combine. Place in a broiler-proof serving dish and broil for 10 minutes or until hot and bubbly.
• For the Won Ton Chips
• Heat 2 inches of peanut oil in a Dutch oven or fryer to 350 degrees F. Add won ton wrappers in batches to fry lightly. Remove from oil and let drain on paper towels before serving. Season with salt.

CRAB RANGOON DIP WITH WONTON CHIPS RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F. Cut wontons in diagonally, and then cut again so you have 4 triangles from each wrapper. Spray with cooking spray and spread chips on a pan. Bake 7 to 8 minutes or until brown and crispy, set aside. Combine all dip ingredients in a casserole dish reserving 1/2 cup mozzarella cheese for topping. Top with remaining cheese. Bake 25 minutes or until hot and bubbly. Garnish with remaining chives if desired and serve with wonton chips.

CRAB RANGOON DIP

Steps:

• 1. preheat oven to 400°. Coat a 3 cup oven proof dish with nonstick spray.
• 2. Minced scallions, cilantro, ginger, and sugar in a food processor.
• 3. Add cream cheese and lime juice, then pulse to combine. Season with salt and transfer to a bowl. Fold crabmeat into cream cheese mixture. Transfer to prepare dish. Bake dip until hot in center and bubbly, 15 minutes. Serve dip with fried wonton chips. Makes 3 cups.

CRAB RANGOON DIP

Steps:

• 1. First, soften the cream cheese in the microwave for about a minute. 2. Chop your green onions. Add them and your two cups of crab meat . 3. Add the sour cream, Worcestershire sauce, powdered sugar, garlic powder and lemon juice. 4. Mix all the ingredients and bake for 30 mins at 350 degrees. Serve hot with chips or fried wantons or pork rinds.

CRAB RANGOON DIP RECIPE - (4.2/5)

Steps:

• 1. First, soften the cream cheese in the microwave for about a minute. 2. Chop your green onions. Add them and your two cups of crab meat. 3. Add the sour cream, Worcestershire sauce, powdered sugar, garlic powder and lemon juice. 4. Mix all the ingredients and bake for 30 minutes at 350 degrees. Serve hot with chips or fried wontons or pork rinds.

CRAB RANGOON DIP

Steps:

• Preheat oven to 350 degrees.
• Combine the cream cheese, 1 cup mozzarella, mayonnaise, sour cream, onion powder, garlic powder, black pepper, Worcestershire Sauce, and crabmeat. Spoon it into an 8×8 inch casserole dish. Top with the remaining mozzarella cheese.
• Bake uncovered until heated through and lightly browned; 25-30 minutes. Top with sliced green onions. For best results serve promptly.