Hot Crab Dip

This creamy, cheesy dip was inspired by the beloved Chinese American restaurant appetizer crab Rangoon. We opted for lump crab instead of imitation, which adds a hint of sweetness, and jalapeño gives it a touch of heat. We suggest you scoop it up with wonton chips for the complete experience, but tortilla chips and crudités are also delicious with it.

Carolyn Casner
EatingWell.com, March 2022

Gallery

Credit: Photographer / Brie Passano, Food Stylist / Annie Probst, Prop Stylist / Holly Raibikis

Recipe Summary

active:
20 mins
total:
40 mins
Servings:
16

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Preheat oven to 350°F. Beat cream cheese, Cheddar, sour cream and soy sauce in a large bowl with an electric mixer.

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  • Using a wooden spoon, stir in crab, jalapeño and garlic. Set aside 2 tablespoons scallions; stir the remaining scallions into the mixture. Transfer the mixture to a pie pan.

  • Bake until hot and bubbling around the edges, about 20 minutes. Sprinkle with the reserved scallions.

Nutrition Facts

Serving Size:
3 Tbsp.
Per Serving:
78 calories; protein 5g; carbohydrates 2g; sugars 1g; fat 5g; saturated fat 3g; mono fat 1g; cholesterol 31mg; vitamin a iu 183IU; vitamin d iu 3IU; folate 7mg; vitamin k 8mg; sodium 160mg; calcium 65mg; magnesium 5mg; phosphorus 52mg; potassium 110mg.
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