LAYERED CRAB RANGOON DIP

Layered Crab Rangoon Dip image

Provided by Food Network Kitchen

Categories appetizer

Time 20m

Yield 10 to 12

Number Of Ingredients 16

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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.