This fresh, tasty dip takes its inspiration from a takeout favorite, fried crab rangoon dumplings.
Recipe courtesy of Food Network Kitchen
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Total:
20 min
Prep:
20 min
Yield:
10 to 12
Level:
Easy
Total:
20 min
Prep:
20 min
Yield:
10 to 12
Level:
Easy

Ingredients

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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