Crab Rangoon Dip
With Chinese takeout being a New York staple, I adore a classic, crispy Crab Rangoon. As someone who loves to entertain and loves to save time even more, making this dip was the perfect balance of both. This dip is the ideal shareable appetizer and much more convenient than preparing twenty-five individual Crab Rangoons.
Makes 4–6 servings
Ingredients:
- 3 c. chopped imitation crabmeat
- 1 package (8 oz.) cream cheese, at room temperature
- 1½ c. Kewpie mayo
- 2 green onions, sliced into thin rounds
- 1 tsp. ground white pepper
- ½ c. shredded mozzarella cheese
- Pita or wonton chips for serving
Print Recipe
Instructions:
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Preheat the oven to 400°F.
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In a medium bowl, mix the crabmeat, cream cheese, Kewpie mayo, green onions, and white pepper. Transfer the crab mixture to an ungreased 8 x 12-inch baking dish or to two 4-inch-square ramekins on top of a baking sheet. Top with the cheese.
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Bake for 12–15 minutes, until bubbly. Preheat the broiler and broil for 3–4 minutes, until the cheese is bubbly and golden brown.
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Serve hot with pita chips and enjoy.
