Crab rangoons have to be one of the best appetizers ever made. (In fact, we probably have one of the only dogs on the planet who comes running when offered one.)
This hot crab dip is basically a dippified version of a crab rangoon filling. It’s amazing with fresh crab—or canned (so shoot me, it’s practical and still tastes really good).
This recipe is really easy to throw together—and cooks in about 20 minutes. Serve it with crackers or French bread. In recent years, I’ve used it as a crab rangoon filling by sealing dollops inside fresh wonton skins, sealing them really well, and deep frying them.
Crab Rangoon Dip
13 oz. fresh crab meat (or canned, well drained)
16 oz. cream cheese, softened
2 Tbls. chopped scallions or chives
2 Tbls. heavy cream
1 Tbls. horseradish
1 tsp. salt
1 tsp. ground white pepper
hot sauce, to taste
Preheat oven to 375 degrees. Butter an oven-proof dish (a 9-inch pie plate works well) and set aside.
Blend all ingredients together and spoon into greased pan. Bake for 20 minutes at 375 degrees.
There are a couple ways you can serve this: over rice, as a main course; or with crackers or bread as a hot appetizer.