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This quick and easy dip provides all the flavor and texture from one of my favorite Asian appetizers (Crab Rangoon) in one simple layered cold dip. It’s perfect for entertaining and a fun twist on the original!
On a large flat platter, spread an even layer of the cream cheese. Then spread the Sweet Red Chili Sauce over the cream cheese. Top with the flaked snow crab, chopped green onions and you are good to go! As far as the crab goes, I really do recommend just picking up a couple frozen legs from your seafood department vs. the canned crab. It will end up costing you about the same (if you’re buying real crab meat) and the flavor difference is night and day. Just slowly defrost the crab legs before preparing (you can do this by placing the legs in a large Ziploc and setting it in your sink under room temperature running water). Once defrosted, crack the crag legs and remove all the meat.
For dipping, I love homemade fried wonton skins or a crispy flour tortilla wedge. This will only take a few minutes, just heat a bit of vegetable oil in a heavy-bottomed pan. A fun trick to tell when your oil is ready is to take a wooden spoon, flip it upside down and dip the non-stirring end of the spoon in the oil. If it begins to sizzle and bubble around the handle, your oil is ready! Drop the wontons skins or tortillas in the oil and watch closely—they will brown up very fast. Flip sides if you need to and remove, draining any excess oil on a paper towel. Sprinkle with a bit of salt and you’re good to go!
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janiece on 3.20.2010
Thank you! We’re having a food day at work next week and the guest of honor requested I make crab rangoons. I hadn’t figured out how to keep them from getting soggy before serving time. THIS is the perfect solution!
jodiemo on 3.13.2010
What a great idea! I haven’t tried it yet but I will be soon. I LOVE crab rangoon!