Wednesday, September 5, 2012

Those Little Fried Chinese Rangoons: Crab Rangoon Dip

My daughter put this together one day when she was bored.
Can you believe an 18 year old would be bored?
But she put to work her best talents,
and chef-ing.
Don't you just love those little fried crab rangoons that they serve
in Chinese restaurants?
I could sit and eat a whole plateful.
Well folks, now you can eat as much as you want at home.
Thanks to my bored 18 year old daughter.
Which by the way, she wants to attend a culinary school
when she graduates from high school.
She is even talking pastry chef.
Wowza!! Can you believe that?
But getting back to the rangoon dip....
This is how Randi did it.
Crab Rangoon Dip

2 cans crab meat (the same size as a regular tuna can), (drained)
16 oz. cream cheese, soft
1/2 c. sour cream
4 green onions, chopped fine
1 1/2 tsp. Worcestershire sauce
1 TBS powdered sugar
1/2 tsp. garlic powder
1/2 tsp. lemon juice
6-12 drops of hot sauce (depending on your preferred spice temp)

Preheat oven to 350 degrees F.
Add the chopped onions with the crab meat. Place the soft cream cheese in med size bowl. Add all ingredients to the cream cheese. Stir until well mixed. Pour into (I used a round cake pan) a pan and bake for 30 minutes. Serve hot with chips.
You could probably place this in a crock pot after it's baked to take to get-togethers and parties.

This recipe is linked to:
Miz Helen's Country Cottage ~ Full Plate Thursday
The Better Baker ~ Weekend Pot Luck
This recipe was featured at Weekend Potluck


  1. sounds really yummy angie--might try them soon (Mary Doriot)

    1. Well, hello Mary....It warms my heart knowing that you are following. Thank you for stopping by.

  2. What a girl! We just took our granddaughter to a Chinese restaurant this week and when I asked her if she could fill her plate with one thing, what would it be? Yepper - I had to agree with her - crab rangoons are MY favorite too. Please be sure to thank Randi for using her creative genes. She probably ought to be bored more often huh? Printing now!

  3. YUM!!! What a genius idea to make it a dip!! You have a very clever daughter. :-)

  4. I love crab rangoon! Turning it into a dip is a great idea!

  5. I wasn't hungry...until now! Thanks for sharing with us at FFF and fingers crossed for your daughter that she following in your amazing footsteps in the kitchen!!

  6. Hi Angie,
    What a great recipe that is filled with lots of flavor that we will just love! Hope you are having a fabulous weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  7. That sounds delish!!

    I am going to have to get someone to make this for me. LOL! (I'm not big on the kitchen.)

    :) Tell your daughter she is a genius!

    BTW, I'm sitting here typing this and my hubs delivered his own rendition of the egg Mcmuffin.


  8. This was delish, made it for our Chrismas celebration, it was a HIT!!

    1. Thank you so much for taking the time to let me know. Merry Christmas, and blessings for a fabulous new year. My family loves this, and it we never have left-overs.

  9. Just tried this. Its okay. Does not taste anything like the crab rangoon you would get from the restaurant, but still okay. A little heavy on the garlic, I would back it down some.

    1. Thank you for stopping by and letting us know. I appreciate any feedback on my recipes. Thank you again.


I look forward to and appreciate any comments.
Thank you for stopping by.


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