Baked Crab Rangoon Dip
Servings: 10 people
Calories: 199kcal
This hot and creamy crab rangoon dip is loaded with flavor and is a perfect appetizer to serve with your favorite dip. Low carb
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Ingredients
- 2 8-ounce packages cream cheese, softened
- ¼ cup Half ‘n Half or heavy cream
- 2 teaspoons Worcestershire Sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon light brown sugar
- Juice of ½ lemon
- 2 6-ounce 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, see recipe or store bought
- Wonton Chips for serving. See recipe.
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 ‘n Half, Worcestershire Sauce, soy sauce, brown sugar and lemon juice in a medium bowl. Beat with an electric mixer until smooth, 1-2 minutes.
- Fold in the crab meat and ½ of the sliced 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.
- Sprinkle with the remaining scallions and drizzle with Sweet & Sour Sauce.
- Serve with Baked Wonton Chips
- Enjoy!
Notes
- Soften the cream cheese before you mix it. It will be easier to combine all of the ingredients.
- Grease your baking dish before adding the dip to it.
- You can use half and half or heavy cream in this recipe.
- Bake in a pre-heated oven so that it cooks evenly.
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