That’s a wrap for wonton wrappers! Get your creamy crab mixture on the table quicker and easier without having to fry your appetizer.
Crab Rangoon vs. Crab Rangoon Dip
While the wonton wrapper of traditional Crab Rangoon packs an unforgettable crunch, Crab Rangoon Dip is the more versatile offering. Without the wonton wrapper, you’re free to mix Crab Rangoon Dip with items that are already in your fridge or pantry.
Crab Rangoon Dip Ideas
Enjoy Crab Rangoon Dip with crackers, chips, carrots, celery, or even top a salad with the mixture. Others spread it on toast or serve it in the style of a grilled cheese sandwich. When you prioritize high quality ingredients for this simple recipe, there’s no reason not to simply savor the mixture on its own.
If you’re preparing for a celebration, you may even want to drizzle your favorite dipping sauce on top of the dip as a stylish (and delicious) touch. Popular picks include sweet & sour, sesame ginger, yum yum, and honey garlic sauce.
Crab Rangoon Dip Recipe
Crab Rangoon Ingredients
- 8 oz Cream Cheese Softened
- 12 ounces (1 crab leg) steamed Extra, Extra Large Red King Crab Legs
- 4 Green Onions Finely Chopped
- 2 Garlic Cloves Diced
- 1 Egg
- 1 teaspoon Worcestershire Sauce
- 1/4 teaspoon Sesame Oil
- Salt - to taste
- Pepper - to taste
Crab Rangoon Instructions
- Thaw and steam approximately 2 legs of Extra, Extra, Large Red King Crab; remove the meat from the shells.
- Chop crab meat into small bits.
- Beat cream cheese until smooth. Add in crab meat, green onion, garlic, Worcestershire sauce, and sesame oil, stir well to combine. Season with salt and pepper to taste.
- Serve in a large bowl for sharing alongside your favorite chips.
Get the best ingredients for the best dip. Start with King Crab.