Crab Rangoon Dip

I love catching my own blue crabs, and this Crab Rangoon Dip might be the best thing we’ve ever made with our fresh catch. It’s creamy, cheesy, and a little spicy and sweet. Serve it warm with homemade wonton chips and enjoy one of the best dips you will ever have!

Ingredients

• 8 oz cream cheese, softened to room temperature

• ½ cup Duke’s mayonnaise

• ½ cup sour cream

• 2 TB low-sodium soy sauce

• 2 cloves garlic, minced

• 1½ cups imitation crab, chopped (or substitute jumbo lump crab, or freshly caught blue crab if you’re fancy like me)

• ½ cup green onions, thinly sliced

• 1 tsp chili crisp

• ¼ cup sweet Thai chili sauce, reserved for topping

• Freshly made wonton chips, for serving

Instructions

1. Preheat the oven to 375°F.

2. In a large bowl, whisk together the softened cream cheese, mayonnaise, and sour cream until smooth and creamy.

3. Add the soy sauce, garlic, crab, green onions, and chili crisp. Gently stir with a spoon until evenly combined.

4. Spread the mixture evenly into a pie dish or casserole dish.

5. Bake for 30 minutes, or until hot and bubbling around the edges.

6. Turn the oven to broil and broil for about 2 minutes, or until the top is lightly golden brown. Keep a close eye on it so it doesn’t burn.

7. Drizzle or spread the sweet Thai chili sauce over the hot dip.

8. Serve immediately with freshly made wonton chips.

One of the crabs we caught on our most recent crabbing adventure. He was 7 inches wide, and filled with lots of delicious meat!