Learn how to make Crab Rangoon Dip. Impress your guests with this appetizer. Serve with fried or baked Wonton chips or slices of french bread.
What the heck is Crab Rangoon anyway?
It consists of cream cheese, sometimes sweetened, plus, usually, very small bits of imitation crab, stuffed into a wonton wrapper and deep-fried, served with a syrupy, sweet-and-sour dipping sauce. It is, essentially, deep-fried cheesecake with fake crab in it—as sweet as any dessert, but served as an appetizer.
Where did Crab Rangoon come from?
Believe it or not, United States. This is not a recipe that came from Asia, but was quickly adopted by Chinese restaurants here in America.
How to make Crab Rangoon Dip?
This will be one of the easiest dips you will make. Just take a look at the instructions. After you chop/cut the ingredients need to be, you’ll mix the cream cheese, mayo, and sour cream. Then add everything else in. Mix again and pop it in the oven. How much easier can it get?
Need other appetizer ideas?
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Crab Rangoon Dip
- Au Gratin Baking Dishes .6 quart
- 8 oz Imitation Crab Meat
- 16 oz Cream Cheese 2 packs
- 1/2 cup Mayonnaise
- 1/4 cup Sour Cream
- 1 tbsp Worcestershire Sauce
- 1/4 cup Green Onion, chopped
- 3 tbsp Powdered Sugar
- Preheat oven to 350° degrees.
- Add softened cream cheese, mayonnaise, and sour cream to a bowl and mix until smooth.
- Add the rest of ingredients and stir.
- Place in an oven safe dish and bake for 20-25 minutes until heated through.
- Serve on crackers or with bread.