Crab Rangoon Dip
Mess Level: Low
Yield: 4 Servings
Prep Time: 5 min
Cook Time: 15 min
- 8 oz Softened Cream Cheese
- ⅓ Cup Cooked Crabmeat (about ½ lb Crab Legs)
- 1 Scallion
- 2 Teaspoons Worcestershire Sauce
- ½ Teaspoon Pepper
- Salt to Taste
- 1 Package Wonton Wrappers or Bag of Pita Chips
- Preheat the oven to 350 Fahrenheit.
- Cut the wonton wrappers in half and spread in an even layer on a sheet pan. Lightly brush with oil and sprinkle with salt. Bake for 3-5 minutes or until just brown and crispy. Alternatively, heat a large skillet with a shallow pool of oil over medium heat. Fry the chips until crispy and lay to dry on a paper towel.
- If using real crab, bring a pot of water to a boil and submerge the legs for about five minutes or until bright red. Some crab legs come pre-cooked, I like to boil them for a few minutes anyway to warm up the cartilage and make it easier to cut open.
- Using crab crackers or scissors, carefully cut the legs at all the joints and then cut the side of the shell all the way down. Pull out the meat and set aside. Then thinly slice ½ the scallion.
- Using an electric mixer beat the cream cheese, crab meat, ½ the scallion, Worcestershire sauce, pepper, and salt until combined. The mixer will break up the crab meat for you. Taste and add more salt and pepper if needed.
- Transfer the mixture to a small cast iron or small casserole dish and bake for 10-15 minutes until bubbly around the edges, serve hot or cold with chips and sweet and sour sauce. Enjoy!
Did You Make It? Tag Us!
Do I use the green or the white part of the scallion?
- 2 is better than 1!
Both! I typically use the green parts for garnish and treat the white part like I would a regular onion. P.S scallion is just a fancy word for green onion.
Do I have to use real crab meat?
- Fake it till you make it!
Nope, you can absolutely use imitation crab meat or leave it out altogether if that’s more to your taste.
Where can I find wonton wrappers?
- At the store, duh! 😛
Most grocery stores carry them in a cold case by the tofu. Typically near the egg and yogurt section.
Ramblings of a Line Cook
I had a crab rangoon dilemma… I wanted a crab rangoon but by the time you mix the cheese together and one by one stuff the little wrappers and pinch their edges with an egg wash you could go weak from hunger! Not to mention after your diligent work the cheese always bursts out of some of them which is very sad. On top of that, you’ve got frying oil to deal with which splatters everywhere and the whole time you’re thinking about how many calories you’re about to consume which doesn’t make anyone feel good about themselves. And when the crab rangoon is finally done, you burn your mouth on the molten cheese because you’re so hungry you just can’t wait any longer!
But despite all this, we Americans are suckers for crab rangoon and I’m no exception. I do like to think of myself as the occasional problem solver, especially if it involves me eating warm cheese. So I broke out my trusty little cast iron and made crab rangoon dip (Sometimes I’m my own hero)! The other hero in this situation is a bag of Pita Chips.
These are a no-fuss easy way to transport the cheese dip to your mouth. But if you want to be as authentic as the “Chinese Crab Rangoon”, You can buy the little wonton wrappers for the same price as a bag of chips and bake them. Or pop them in a pan with some shallow, hot oil to get an even more authentic taste. *Shout out to Philidelphia Cream Cheese for being the main ingredient in this Chinese masterpiece.
Whatever the case this dip will make you the hero at your next get together and you get to eat it too! You may also pick up crab rangoon from your local, Chinese restaurant… And then plate them festively and don’t tell a soul you didn’t make them. 😉