Layered Crab Rangoon Dip

This fresh, tasty dip takes its inspiration from a takeout favorite, fried crab rangoon dumplings.

Total Time:
20 min
20 min

10 to 12

  • 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
  • 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
  • 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.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.

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