When it’s hot and humid, you know what’s good? This Creamy Crab Rangoon Dip! Thank goodness, though, that our hotter than Hades last week cooled down a bit to a more normal just too darned hot! This week is forecasted for the low 80’s so I’ll take that although not too long ago, I would not imagine I’d be grateful for weather in the ’80s. I hope you have gotten some relief, too, wherever you are!
And even though Creamy Crab Rangoon Dip is perfect when it’s hot outside, it can be warmed up when the weather’s cool – I don’t want to think about that right now…that back to school is coming up and winter just a few short months away. Just know this dip is good hot or cold!
About Creamy Crab Rangoon Dip:
But back to this dip; it really is luscious, creamy, dreamy deliciousness. If you love Crab Rangoon (and who doesn’t?) you’re going to love this. I like a thick substantial dip and this fits the bill. It’s perfect with my Homemade Wonton Chips but it would be really good on just about any cracker, too.
As you can imagine, this being a frugal blog, crab is seldom on the menu! This dip is one way to still get a taste without breaking the budget. You can add in a little crab or a lot and you can use the best fresh crab (although I personally think that might be a bit of a waste), or use frozen, canned or whatever fits your budget. Some people make recipes like this with Krab.
I thought the wonton chips are just the perfect little kind of “gourmet” touch and really drive home that Crab Rangoon flavor. They’re easy to make and can be baked or fried. They’re actually a little addictive!
If You Love Crab Dip:
I do have a couple of other recipes on my site for crab dip and both have stood the test of time. One is my Mom’s Old Fashioned Crab Dip, meant to be served cold – this is the dip Mom served at parties and bridge club! Boy did making that bring back some memories!
The other came from Aunt Lou, my 92-year-old Stepmom’s Aunt. I never had the opportunity to meet her but according to Pat, her cooking was legendary. It’s called Aunt Lou’s Hot Crab Dip and (obviously) is meant to be served warm.
Making Creamy Crab Rangoon Dip:
This is a very easy dip with just a handful of ingredients and once your cream cheese is softened, only takes a couple of minutes to toss together. It IS best when chilled for at least two hours (unless you plan to serve it warm) which helps with the texture and lets the flavors meld together a bit.
In this recipe, I turn to garlic powder rather than fresh garlic. The recipe has to chill and the garlic flavor can take over if you use fresh.
I do have a couple of hints. Although this can be made completely by hand you’ll get a far better texture if you pull out the electric mixer. It makes the dip a bit lighter and not so heavy. You can be the judge, too, and a bit more sour cream if you feel this dip is just too thick. Sour creams can vary by brand – some are almost runny and others quite thick.
Saving Money on Creamy Crab Rangoon Dip:
Cream cheese is a staple at my house’ I always have some in the fridge. It keeps well, for weeks and can be frozen, although the texture can be off a bit when it’s thawed. I always try to watch the sales and especially the holiday sales. You’ll find great prices both at your buyer’s club and Aldi, but in my area, their prices don’t approach the grocery sales price. Stock up when you see it at a great price.
Sour cream is another item I try to buy only on sale and it does go on sale regularly. Make sure the seal is tight and store it upside down after it’s open; there won’t be as much air displacement, it won’t get dry around the edges and will stay fresh longer. When you use sour cream, keep it covered, even if it’s just loosely covered between “dips” and use a clean utensil and you’ll be introducing less contamination.
I don’t have a lot of experience in buying crab but for a dip like this, I just use canned crab. For the budget-minded, you really can’t go wrong with it. I like to shop the best sales and stock up because just when buying something like tuna fish, it’s all about timing. I find fantastic deals on tuna, crab, and salmon during the sales that happen in the weeks prior to Christmas (Advent) and New Years, and the best sales during Lent (the weeks prior to Easter.) Aldi and your buyer’s club have decent prices, too, but they don’t begin to rival a good sale price at the store.
Creamy Crab Rangoon Dip
- 1 8 block cream cheese, softened
- 1/4 cup sour cream
- 4 to 8 ounces of crab, fresh, frozen or canned
- 1/2 cup finely chopped water chestnuts (optional)
- 1/4 cup finely chopped green onion
- 1 tablespoon powdered sugar, optional
- 1 teaspoon soy sauce
- 1/4 teaspoon garlic powder
- green onions, sliced thinly on the bias for
- for garnish, bottled sweet and sour sauce or sweet Thai chili sauce, optional
- Wonton chips for serving
In a medium bowl, stir together using a mixer or by hand, cream cheese and sour cream. Fold in the crab, water chestnuts (if using), 1/4 cup green onion, the powdered sugar, soy sauce, and garlic powder.
Cover and chill for 2 to 24 hours.
To serve the dip warm, heat it in the microwave for 1 to 2 minutes on 100% power [high], stirring every 30 seconds or heat in an ovenproof casserole at 350 degrees, or until warm throughout.
To serve, drizzle the cold or warm dip with sweet and sour sauce or Thai Chili sauce (optional) and garnish with additional sliced green onion. Serve with wonton chips
I’m happy to announce that this week I will be cohosting at Fiesta Friday #286 with Laurena @ Life Diet Health. I almost always post my recipes at Fiesta Friday; if you click over, you’ll see lots of photos of recipes and a few other items. Just click on one and you’ll zip over to that blogger’s site. It’s a fun way to see the week’s recipes from many bloggers all in one place.