Best 5 Lighter Crab Rangoon Dip Recipes

LAYERED CRAB RANGOON DIP

Steps:

• Beat together the cream cheese and milk in a large bowl with an electric mixer until smooth, about 2 minutes.
• Combine the crabmeat, water chestnuts, mustard, onion, Worcestershire, soy sauce, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl and toss gently to combine.
• Spread out the cream cheese mixture in an even layer in a 9- by 13-inch baking dish. Spread the sweet-and-sour sauce on top, leaving about a 1-inch border of cream cheese all around. Spoon the crab mixture on top of the sweet-and-sour sauce. The dip can be prepared up to this point and refrigerated, covered, overnight.
• Just before serving, scatter the lettuce, scallions and cilantro over the crab, leaving a 1-inch border all around. Serve with wonton skins, shrimp chips or rice crackers.

CRAB RANGOON DIP

Steps:

• Preheat oven to 350 degrees F. Place won ton wrappers onto a baking sheet; coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 5-6 minutes; let cool and set aside. Preheat oven to 425 degrees F. Lightly coat a 9-inch baking dish with nonstick spray. In a large bowl, combine cream cheese, mayonnaise and sour cream. Stir in crab meat, 1/2 cup white cheddar cheese, Parmesan, green onions, Worcestershire, soy sauce, sesame oil, Sriracha and garlic powder; season with salt and pepper, to taste. Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup white cheddar cheese. Place into oven and bake until bubbly and golden, about 20-25 minutes. Serve immediately with won ton wrappers.

HOT CRAB RANGOON DIP RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Add the cream cheese to a large, microwave-safe bowl and microwave for 35-40 seconds, until softened.
• Using a rubber spatula, stir the cream cheese, then fold in the sour cream, lime zest and juice, chili garlic sauce, salt, paprika, cayenne, and crab meat until fully combined. Gently fold in ½ cup scallions and ¾ cup Monterey Jack cheese, being careful not to break up the lumps of crab meat too much.
• Spread the dip evenly in a 1-quart baking dish and sprinkle the remaining ¼ cup Monterey Jack cheese and the McCormick Sesame Seeds on top.
• Bake the dip until bubbling, the cheese is melted, and the sesame seeds are light golden brown, 25-35 minutes.
• While the dip bakes, fry the wonton chips: Fill a Dutch oven or large pot a little over halfway with the vegetable oil and heat over medium-high heat until the oil temperature reaches 350°F (180°C).
• Working in batches to avoid overcrowding the pot, fry the wonton triangles in the hot oil for about 15 seconds on each side, or until golden brown and crisp. Adjust the heat as needed if the wontons are cooking too quickly or slowly. Transfer to paper towels to drain and season lightly with salt and McCormick Sesame Seeds.
• Remove the dip from the oven. Sprinkle lightly with paprika and garnish with the remaining ¼ cup scallions. Serve with the wonton chips.
• Enjoy!

CRAB RANGOON DIP

Steps:

• Soften the cream cheese in the microwave for about thirty seconds.
• Add all the other ingredients (except wonton chips) and mix well.
• Pour dip into an oven-safe casserole dish.
• Bake for 30 mins at 350 degrees, or until dip is hot and bubbly.
• Meanwhile, cut wonton wrappers in half on the diagonal.
• Spray wontons lightly with oil using kitchen spritzer.
• While the finished dip is resting, turn oven up to 375 degrees.
• Lay wontons on baking stone or cookie sheet in a single layer.
• Bake wontons 4-6 minutes or just until golden brown. Watch closely as they burn easily.
• Remove from pan and allow to cool on a plate layered with paper towels.
• Serve the dip with fried wonton chips (or pita chips, vegetables or crackers.).

LIGHTER CRAB RANGOON DIP

Steps:

• Dip: Soften cream cheese in microwave.
• Stir in rest of ingredients (except wonton wrappers and parmesan cheese).
• Spread in serving bowl.
• Before serving, microwave to warm.
• Top with sweet and sour sauce.
• To make wonton strips (for dipping):.
• Cut each wonton wrapper in half.
• Spray with nonstick cooking spray (on pan and on top) and sprinkle with parmesan cheese.
• Bake 5-7 minutes at 375 or until slightly brown.