Name: Layered Crab Rangoon Dip
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 10 to 12
Ingredients: 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

Directions

Watch how to make this recipe.

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.

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Layered Crab Rangoon Dip

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