Thursday, March 17, 2011

Crab Rangoon Dip


I thought everyone and their mother knew what Crab Rangoon was.  I was wrong! How did people grow up not eating cheap Chinese food? If you are one those who unfortunately escaped this part of their childhood, this is a Crab Rangoon: HERE. It's basically crab, cream cheese, green onions (aka yumminess) in a fried pocket! This recipe is for a dip that tastes like the stuffing of crab rangoon.  The best way to serve this would be with fried wonton chips from a local Chinese restaurant..if not, chips will work. Want to take it a step further and actually MAKE mini crab rangoons?  Just another easy step and you have a great finger-food recipe! 

Ingredients:

-2 cans crab meat
-16 oz. cream cheese (2 blocks)
-1/2 cup sour cream
-4 green onions, chopped
-1 1/2 tsp. Worcestershire sauce
-2 Tbsp powdered sugar
-1/2 tsp garlic powder
-1/2 tsp lemon juice



First, soften the cream cheese in the microwave for about a minute.


Chop your green onions.  Add them and your two cans of crab meat (drained).





Add the sour cream, Wosterschire sauce, powdered sugar, garlic powder and lemon juice.






Mix all the ingredients and bake for 30 mins at 350 degrees.  Sever hot with chips or fried wontons. 





104 comments:

  1. That looks good, I love Crab Rangoon! : ).. And it looks simple enough that even I can make it. Thanks for sharing!

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  2. I have a big bowl of fresh crab in the fridge ! Can't wait to try this tomorrow ! Sounds yummy forsure

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  3. I love Rangoons! This is just brilliant-I think have another snack dish hubby and I will both LOVE.

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  4. I saw this on Pinterest - will TOTALLY be making this in the near future! Crab Rangoons are a favorite in our house!

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  5. Dottie, I've never tried it with fresh crab, I bet it is fabulous! Let us know how it turns out

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  6. 5 years since I had to go gluten free and 5 years I have missed crab rangoon!!!!! You are marvelous and I am headed to the store! Thanks for sharing :)

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  7. Oh, this is amazing sounding - I love love love crab ragoons and this dip is perfect!

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  8. Made this to bring to a Thanksgiving pot luck today and not only did I love it but everyone else did as well!

    I did lighten it up a bit and used ff and 1/3 less fat cream cheese as well as light sour cream and it was still wonderful. Also, I bought wonton wrappers from the grocery store, sliced them in half and baked them for a bit to create my own wonton chips!

    Def will be making again! Thanks for sharing!

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  9. Thanks for all the comments everyone! I love hearing when people make it and how it turns out. Kim, I will be making a lightened version as well this weekend. We steamed crab tonight and have a lot leftover so I will be making it with fresh real crab!

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  10. I added shredded cheese to mine And Its fabulous!

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  11. Would this turn out the same if I put it in the crockpot vs. baking it?

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  12. We call them crab puffs here in Oregon. This recipe looks so good. I will give it a try!!!

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  13. Anonymous - I've never tried it in a crock pot, but I assume it would work...and a great way to keep it hot. Just make sure to keep it at a lower heat so it doesn't burn. Let us know if you try it and how it works!

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  14. Just made this tonight-my boyfriend loved it (and so did I)!

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  15. I made this for pot-luck at work on Wednesday and it was a smash hit! I shared it on my blog. http://craftingtodo.blogspot.com/2011/12/crab-rangoon-dip-and-crack.html

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  16. This looks amazing!!! Cannot wait to try it!!

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  17. Not a fan.. never fluffed up.. it was just slop. I think maybe mayo would have helped. Costly experiment.. 2 cans of crab alone were like 15.00

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  18. Anonymous, did you bake it or use a crockpot? I had someone ask above about the crockpot method (possibly you). I have never tried it myself and we would love the feedback. Also, not fully draining the crab could lead to a mushy mess. I'm sorry you did not get the same results as the rest of us :(

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  19. Very nice, though a little bland. This reminds me of a recipe a friend used to make, and it contained "onion juice" which came in a tiny onion-shaped glass bottle. I wonder if they still make it? My friend always served it with Bugles, which tastes great with this recipe.

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  20. Made this for a Christmas Eve party, with baked wonton chips. Went over really well, and tasted just like crab rangoon filling! Will definitely make again.

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  21. I used a small 5 oz. package of frozen crab and cut the recipe in half. It was good, but not sure it will replace spinach and artichoke dip as the standard hot dip when I have friends over.

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  22. I've been aching to try this recipe for about a month, and I finally got to it tonight. It's delicious! I admit to having a weakness for a local Chinese restaurant's crab cheese, and this tastes almost exactly like the filling they use. Between my fiance and myself, we've eaten well over half of the batch over the course of the last hour or two. (Not exactly something I would recommend doing, but we're splurging today!) This will definitely become a staple whenever we have company. Thanks for sharing!

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  23. Wow! Yes! I am definitely making this dip this weekend and I CAN NOT wait! Crab Rangoon is what brought me back from vegetarian to pescetarian!

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  24. My husband and I love crab rangoon! Can't wait to try this out.

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  25. Just made and my husband loves it!

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  26. Can't wait to try this!

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  27. I've attempted this recipe twice. The 1st time it seemed too sweet, so I tried changing the ingredients a bit. Since my kids won't eat chopped onions, I modified my 2nd attempt. I used 1/3 cup onion dip and 1/3 cup sour cream, then reduced the powdered sugar by 1/2. I baked it at 350 for 30 minutes in a round Pyrex baking dish. It did puff up, similar in texture to quiche. I whipped it with a spoon, making the texture creamy through out and it was easier to dip into with chips. My kids give it a 10 !!! (New favorite for out Christmas Eve buffet!)

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  28. Has anyone tried it with imitation crab? Was it good?

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  29. Can't wait to try. Please advise Time and temp to bake wontons. Do you lightly spray w/ oil or anything? I have never used fresh wontons

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  30. Anonymous, click on this link for the full recipe for Mini Crab Rangoons - http://www.recklessabandoncook.com/2012/01/mini-crab-rangoons.html

    It has step-by-step instructions with baking times. Please feel free to email me with any questions you have. I will promptly reply. Just click on the "Contact" Tab at the top right of the page.

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  31. Crab rangoon is by far one of my daughters favorite foods. When she forces me to make it, I cheat a little bit.

    I put wontons in muffin tins then spoon the mixture into the muffin tin cup and bake til lightly browned. That gets rid of the oil from having to deep fry the real thing. She loves them all the same =).

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    1. That's one of my favorite ways to make them as well! Thanks for the comment. Don't forget to check out the giveaway that just got posted!

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  32. I've been trying to figure out what to do with the can of crab I have. This just might be the answer. Mmm

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  33. If u aren't a fan of "fishy" crab ragoons, use LESS crab. I followed this recipe to a T and it was too fishy. I didn't mind (big seafood fan) but my husband did not go back for 2nds!

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  34. Excellent with pita chips too :)

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  35. I made this last night and it was sooo good, my mom and i love love love crab rangoon so when i seen this i knew i had to make it for her and she absolutly loved it

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  36. We make this but we top it with duck/plum sauce (which is what we've always dipped rangoons in). (: just thought i'd share our little spin on it.

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    1. That sounds great! Thank you for sharing...I will have to try that next time.

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  37. This dip is good cold or hot. It's not mushy at all; I drained the crab very well. I also added a little more powdered sugar, and garlic, along with a touch of cayenne pepper. Delicious!

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  38. I saw this on Pinterest, and mmm... I absolutely love crab rangoons. I feel bad for anyone who's never had them! Anyways, thanks SO MUCH for the recipe, I'll definitely be trying it. Looks really good! Thank you!

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  39. If I were not using wontons, what type of chip would you recomend?? Do they sell "already cooked" wontons in the grocery store? I am making it for the first time tomorrow! Can't wait to try it....

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    1. I usually just buy tortilla chips for this dip because they are so easy to find and let the dip shine. Of course the most "authentic" way to enjoy the dish would be with fried wonton crisps (or chips) although they can be difficult to find. I've only seen them in a grocery store once or have to bribe the local Chinese restaurant to sell me a bag or two. I hope you like the dip!

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  40. Made them dip and doubled the recipe it was great... I did end up using pita chips and they were great with it. Thanks for my new favorite dip!

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  41. Wow, this is amazing. I am so happy I came across this. I am addicted to crab rangoon! Will probably make this tomorrow.

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  42. Found this via Pinterest and made it for a company party....everyone LOVED it! Great recipe!

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  43. How do you store the leftover dip mixture after you've baked it? I made more than we can eat and don't want it to go to waste. It was way yummy.

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    1. I would just put it in an airtight tupperware and reheat it either in the microwave or oven. I've done this before. The dip should last about a week in the fridge.

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  44. Would Pita Chips work instead or tortilla or wonton chips?

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    1. Yes, I think pita chips would be great!

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  45. This is also good on Ritz crackers!!

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  46. Loved it and so did everyone else i made it for..however after reading the comments everyone said it puffed up. Mine never did look like the picture or puff up but it still tasted great. trying two batches tonight hopefully it will turn out im thinking i might not of drained the crab enough. Thanks for sharing!

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    1. Yes, I assume the weight of the liquid from not draining the crab enough would effect how the dip puffs up. I'm glad you enjoyed it! Thank you for the comment!

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  47. Can you omit the powdered sugar? I only have regular sugar

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    1. I'm sure regular sugar would work as well.

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    2. Thanks for the quick response! Do you know approx how many servings it makes?

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    3. The dip itself makes quite a bit. Enough for a dinner party to snack on for an hour or so. In terms of the mini crab rangoons I know you can get 48 in a batch.

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  48. My son loves crab rangoon, so I'm looking at this for a Thanksgiving treat and a party recipe his wife can make. But I am wondering why there is a picture of an orange half, but that is not mentioned in the recipe? I apologize if I did not go far enough back in the comments to find the answer.

    Sarah from Iowa

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    1. oh wait- I bet that's a lemon, and the color is just weird on my screen. Duh!

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    2. Yes, it is a lemon. These pictures are before I started using my big camera and was just using my iphone. Sometime the color balance is a bit off so I can see where it could look like an orange. Hope you enjoy the recipe!

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  49. Love crab rangoons, just pipe into tostito scoops and bake a few minutes on baking sheet = my kinda crack :-)

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    1. GREAT IDEA!! Thank you for sharing. Definitely doing this next time.

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  50. I'm thinking of putting this dip on ciabbatta bread,put cheese on top and bake it.....and cut it into finger bites! Think that would b good? I'm thinking it would!

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    1. I don't know why it wouldn't! Creamy crab rangoon dip on bread. I'd devour it. Great idea and thanks for sharing!

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  51. Gonna make it on bread for Sunday football....let ya know how it goes over;)

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  52. Replies
    1. Good question and I'm not sure I have a good answer. This is a recipe my mom has had for 30+ years. I think the powdered sugar mixes better than regular cane sugar.

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  53. Do you think it would be good with a little jalapeno pepper in it? I have one and don't know what I am going to use it for.

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  54. I don't know why not! If you want to make it spicy, an asian spice or sauce would be a good addition. Sriracha or Togarashi Pepper.

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  55. I made this dip last night and it was delicious! I never realized how many people are allergic to seafood, so next time I will make sure I label it! :) No one ate it that was allergic, thank goodness! I will keep this recipe on hand for my next party!

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  56. Is this very sweet? :)

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  57. We've made this twice now in the last 2 weeks (yes, it's THAT good!) Since there are only 2 of us, we make a half recipe and it turns out perfect.

    It tastes good with tortilla chips, pita chips, and those fried wide-style chow mein noodles (although those break kinda easy). YUM YUM YUM

    This recipe is now a permanent fixture in the recipe file! Thanks :)

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  58. We especially my daughter love Crab Rangoon ! Will be making it for an appetizer at my grandsons birthday party that is in a couple weeks can't wait

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  59. For those of you who were wondering about making it in a crock pot- I did, and it turned out fine. I used the little dipper crock pot- which only has an on/off switch and not different temperature ratings. I had to turn it off at one point as it was starting to boil and burn. But, it tasted good and I got rave reviews from coworkers!

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  60. I did the same as Andrea (above) last night, and it was unfortunately not a success. I LOVE crab rangoon but this was lacking something - not quite sure what. I was disappointed I didn't get the same rave reviews as those that commented.

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    1. I tried it too. I love crab Rangoon but this was gross. I'm going to try it again after tweaking the recipe.

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  61. I made it with honey instead of sugar...and Yum! Thanks for the recipe!

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  62. I'm serving this at a party this evening. Can I prepare it this mornign and pop it in the frig for a few hours before I take it out, get it to room temp and put it in the oven? Or does it need to be prepared immediately prior to going in the oven? Thank you in advanced for the coaching! Amanda

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    1. Amanda, you can defenitely prepare it in advance and put it in the fridge. I would do what you are planning, which is pulling it out and bringing it to room temperature before baking. Hope you enjoy it!

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    2. Great! Thanks so much Rachel!

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  63. Was wondering if anyone has ever tried making this as a fat free/sugar free version with Fat Free Cream cheese and truvia or splenda?? I recently had weight loss surgery but this recipe sounds fantastic!

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  64. Crockpot ladies!!! I am making this recipe (for the 2nd time!) in my mini crockpot. I actually doubled the recipe last time for our large group. It was a huge favorite!!

    I fried my own won ton wrappers, it was easy peasy!! I also used the imitation crab and found it to be most delish!!

    Thanks for this yummy recipe.

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    1. AWESOME!So glad you and your party enjoyed the dip and it worked in the crockpot! Thank you for the comment

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  65. How many would this amount serve?

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    1. I serve it as an appetizer for groups of 15-20 and I find it to be plenty. If you're having a huge party you can always double it. It's great leftover as well.

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  66. what size were the 2 cans of crab Meat for this? I think mine may be more ounces

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  67. What size were the 2 cans of crab Meat for this? I think what I bought may be more ounces than the brand shown

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    1. Linda, I believe my cans were 4 ounces each. I'm sure a little more or less wouldn't make a huge difference.

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  68. Thank You Rachel..I had bought 2-16 oz cans gives me a base for this ..It will be a large group of people so I will probably double or triple the recipe

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  69. Mine turned out a bit too sweet anyone have an idea how I can rescue it... pepper etc

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    1. I wonder if your crab had any added sugars? Crab rangoon filling is definitely on the sweeter than savory side, hence the powdered sugar. Maybe a little more lemon juice, cream cheese or sour cream.

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  70. This is really good on wonton chips! I, however, did add extra onion, cream cheese, and Worcestershire sauce plus some black pepper. Was a bit too fishy for my liking. Would definitely add just ONE can of crab to start and then alter according to your taste. Didn't taste as crab rangoon-y as I'd hoped but it was still lovely.

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    1. I should of explained I added those extras to cut down on the fishy taste! :)

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    2. I'm glad you were able to tweak it to your liking. Some canned crab can be fishy tasting. As Linda mentions below, the deli meat crabmeat can often times be much higher in quality for only a little more $$. Sometimes worth it. Happy Superbowl!

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  71. use more sugar, get the canned crab meat from the deli / meat area more expensive yes, bur better quality.. not the chicken of the sea stuff , bet if you read the ingredients on that stuff, crab isn't the only ingredient

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  72. Linda, I'm glad you got the better crabmeat. As I continue to make this I find that the better the ingredients (crab) the better the dip...which is a no-brainer really. I've even made it with fresh, hand-picked Dungeness crabmeat and it was amazing! but at $25+ per pound, it makes it somewhat pricey.

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  73. The Canned Crab Meat is about $15.00 for a 16oz can (lump crea meat) a little cheaper for the claw meat
    I buy it when it goes on sale and then I freeze it

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  74. Never thought about making a dip instead of the ragoon.

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