Baked Crab Rangoon Dip
This hot and creamy crab Rangoon dip is loaded with flavor and is perfect to serve with your favorite chips or crackers.
Servings: 10 people
Ingredients
- 16 oz. cream cheese (two 8 oz. bricks) softened
- ¼ cup half and half heavy cream
- 2 tsp Worcestershire sauce
- 1 tbsp low-sodium soy sauce
- 1 tbsp light brown sugar
- juice of ½ lemon
- 2 6 oz. cans lump crab meat drained and shredded
- 3 scallions light green & white parts only, thinly sliced, divided
- garnish optional
- smoked paprika
- sweet & sour sauce homemade or store bought
- wonton chips for serving
Instructions
- Adjust oven rack to middle position and heat oven to 350°F. Spray a medium baking dish with nonstick spray.
- Place cream cheese, half and half, Worcestershire sauce, soy sauce, brown sugar, and lemon juice in a medium bowl. Beat with an electric mixer until smooth, 1-2 minutes.16 oz. cream cheese, ¼ cup half and half, 2 tsp Worcestershire sauce, 1 tbsp low-sodium soy sauce, 1 tbsp light brown sugar, juice of ½ lemon
- Fold in the crab meat and ½ of the sliced scallions.2 6 oz. cans lump crab meat, 3 scallions
- Taste and season as desired.
- Turn the mixture into the prepared baking dish, sprinkle with smoked paprika and bake at 350°F about 20-25 minutes or until bubbly throughout.smoked paprika
- Sprinkle with the remaining scallions and drizzle with sweet & sour sauce.sweet & sour sauce
Nutrition
Calories: 199kcal | Carbohydrates: 4g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 66mg | Sodium: 499mg | Potassium: 159mg | Fiber: 1g | Sugar: 3g | Vitamin A: 675IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 1mg