Layered Crab Rangoon Dip Recipe

Name: Layered Crab Rangoon Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Two 8-ounce packages cream cheese, at room temperature; 1/3 cup milk; 1 pound fresh lump or jumbo lump crabmeat; One 8-ounce can whole water chestnuts, drained and chopped; 3 tablespoons hot Chinese mustard; 1 red onion, finely chopped; 1 tablespoon Worcestershire sauce; 1 tablespoon low-sodium soy sauce; 2 tablespoons fresh lemon juice; Kosher salt and freshly ground black pepper; 1/2 cup sweet-and-sour sauce; 1 small romaine heart, thinly shredded; 1 bunch scallions, thinly sliced; 1 cup loosely-packed fresh cilantro leaves, chopped; Fried wonton skins, shrimp chips or rice crackers, for serving

Servings: persons

Two 8-ounce packages cream cheese, at room temperature
1/3 cup milk
1 pound fresh lump or jumbo lump crabmeat
One 8-ounce can whole water chestnuts, drained and chopped
3 tablespoons hot Chinese mustard
1 red onion, finely chopped
1 tablespoon Worcestershire sauce
1 tablespoon low-sodium soy sauce
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
1/2 cup sweet-and-sour sauce
1 small romaine heart, thinly shredded
1 bunch scallions, thinly sliced
1 cup loosely-packed fresh cilantro leaves, chopped
Fried wonton skins, shrimp chips or rice crackers, for serving

1
Beat together the cream cheese and milk in a large bowl with an electric mixer until smooth, about 2 minutes.
2
Combine the crabmeat, water chestnuts, mustard, onion, Worcestershire, soy sauce, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl and toss gently to combine.
3
Spread out the cream cheese mixture in an even layer in a 9- by 13-inch baking dish.
4
Spread the sweet-and-sour sauce on top, leaving about a 1-inch border of cream cheese all around.
5
Spoon the crab mixture on top of the sweet-and-sour sauce.
6
The dip can be prepared up to this point and refrigerated, covered, overnight.
7
Just before serving, scatter the lettuce, scallions and cilantro over the crab, leaving a 1-inch border all around.
8
Serve with wonton skins, shrimp chips or rice crackers.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Two 8-ounce packages cream cheese, at room temperature, 1/3 cup milk, 1 pound fresh lump or jumbo lump crabmeat, One 8-ounce can whole water chestnuts, drained and chopped, and more.

Yes, Layered Crab Rangoon Dip falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Layered Crab Rangoon Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions