Wednesday, November 7, 2012

Hot Crab Rangoon Dip


So, you're sitting in a Chinese restaurant staring at the menu and all you can think about are the delicious, fried, crab rangoons.  If given the chance you'd just order those for your meal, but knowing you'd be looked at funny, you reluctantly pick out an entree.

Then you debate in your head, whether it be too much to order an appetizer of them, without looking like a hog.  In the end you order both the entree and the appetizer and hopefully don't feel like everyone is looking at you.

You know what?  We should file a petition to have this dip a MUST on all Chinese restaurant menus.  Then we could just order the dip for the table, before the meal, and not feel like two-ton-tessie.


Most of this dip was put into the freezer upon making, because I could not be trusted around it.  But, I did portion out a bit to go with my lunch yesterday, as I felt I deserved it.

You see, mid-morning I got a call from our daycare provider saying the little miss might have Chicken Pox.  Huh?  Chicken Pox?  You mean that thing we all got as kids, but now NO ONE gets anymore?  Yeah, that one.

So I left work, took her to the doctor, and yes indeed, she does have a mild case of the Chicken Pox.  A mear 5 months after she had the vaccine.  It obviously didn't take fully.  Thankfully, since she had the vaccine, her only symptom is a belly full of spots.  She's still running this household like it's her own, nothing stopping her.

But, she does need to be quarantined for 3-4 days.  Luckily, Grandma is coming to help out, so I can get a little work done.  The joys of being a mom!


Seriously, print this recipe and save it for the holidays {or just a lunch like me}.  It would be perfect in the crock pot on warm the eve before Thanksgiving or better yet the day after when all your shopping is done.  

And Christmas parties!  Gosh, hadn't even thought of that till now.  A perfect hot dip to take to someone's house.  You'll impress them, I promise.  And if you have more time {I didn't...ahem...Chicken Pox}, serve this with toasted baguettes, baked pita chips or better yet fry up some wonton wrappers.  Then, it would be the real deal, crab rangoon.

Hot Crab Rangoon Dip
8 oz. softened cream cheese
1 c. mayo
3 cloves garlic, minced
2 cups crab, finely chopped
1 t. cayenne pepper
1 t. salt
1 t. pepper
juice of 1/2 lemon
4 green onions, chopped {more for garnishing}
handful of panko breadcrumbs for topping

In a large bowl combine all ingredients, minus the panko.  Stir until all is incorporated.  Spoon into a baking dish, top with panko breadcrumbs.  Bake at 375 degrees for 25 minutes or until hot and bubbly.  Sprinkle on additional green onions.

Serve with tortilla chips, baked pita chips, toasted baguettes or fried wonton wrappers.


Oh, if your mouth isn't salivating by now, you've got issues.  Tell me, what is your favorite hot dip?  Are you willing to try this one?

3 comments:

  1. Jolene (www.everydayfoodie.ca)November 8, 2012 at 5:27 PM

    I'm absolutely making this over the holiday season! I love crab dips!!!!

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  2. Ashley's Cooking AdventuresNovember 9, 2012 at 7:36 AM

    I want to eat that entire bowl!

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  3. Jolene (www.everydayfoodie.ca)January 2, 2013 at 11:35 AM

    I made this dip twice over the holidays (once for my Christmas party, and once for Christmas eve with family). It was a HUGE hit both times! Thanks!!!!!

    ReplyDelete