Quantcast

Layered Crab Rangoon Dip

  • Preparation Time20 mins
  • Serves10
  • DifficultyEasy
Two 8-ounce packages cream cheese, at room temperature
1/3 cup milk
1 pound fresh lump or jumbo lump crabmeat
One 8-ounce can whole water chestnuts, drained and chopped
3 tablespoons hot Chinese mustard
1 red onion, finely chopped
1 tablespoon Worcestershire sauce
1 tablespoon low-sodium soy sauce
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper
1/2 cup sweet-and-sour sauce

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, spring onions and coriander over the crab, leaving a 1-inch border all around. Serve with wonton skins, prawn crackers or rice crackers.

Copyright 2014 Television Food Network, G.P. All rights reserved.

Other recipes with cheese

Shows on Dplay

Stream on Dplay