Festive Crab Ragoon Party Dip
One of my favorite bites at any Chinese restaurant is the Crab Rangoon. I know it’s not “authentic Chinese food” but I love it. When I found a recipe called Crab Rangoon Dip, I was intrigued.
Fast forward a few weeks and it’s almost time for the Annual Church Christmas Party. The adults all get dressed up, bring fancy food to the buffet, play games, take pictures, and enjoy one another’s company. My husband and I have come to this event joyfully every year for 20 years. This year I thought, “What could be fancier than hot Crab Rangoon Dip with Toast Points?” I’m glad I did. Judging from the empty dishes we brought home, I wasn’t the only one who was glad.
There was one problem though. My son’s fiancé is allergic to cream cheese and that’s a main component in Crab Rangoon. I’ve learned about a great substitute cheese which she can handle. It’s not as tangy as cream cheese, not quite as firm but it works well in every recipe I used it. It’s marscapone cheese.
As you look over the ingredients you may be tempted to elect the simpler pre-shredded packages of Monterey Jack Cheese or Parmesan Cheese but it does make a difference. My dip was smooth and creamy, as it should be. The processing of shredded cheeses causes the dip to be a little grainy. It’s not that appealing to me so I always try to avoid that.
Another cost savings tactic is to buy “crab meat” or “lump crab meat”. They both will work but you need to go through that meat very very very carefully to remove all the shells and cartilage. Nothing will ruin you dip faster than having to pick those out while your eating it.
My local grocery store has a wonderful bakery where they offer sour dough bread made in round loaves and sliced thin. It’s perfect for this recipe. I cut the bottom crust off each slice of bread then cut the slices in a starburst pattern which yielded eight triangles per slice.
Try the recipe yourself. You’ll love it!
Festive Crab Rangoon Party Dip
4 Slices Sour Dough Bread, Cut into Triangles
¼ Cup EVOO
8 oz. Marscapone Cheese
¼ Cup Mayonnaise
¼ Cup Sour Cream
1 Cup Monterey Jack Cheese, Freshly Grated and Divided
¼ Cup Parmesan Cheese, Freshly Grated
4 Whole Scallions, Diced
2 tsp. Worcestershire Sauce
2 tsp. Soy Sauce
2 tsp. Orange Juice
1 tsp Sriracha
½ tsp. Garlic Powder
Salt & Pepper to Taste
12 oz. Jumbo Lump Crab Meat
Preheat oven to 425°F. Line a baking sheet with foil. With a basting brush, paint both sides of each piece of bread with EVOO and place on baking sheet. Bake 5-6 minutes until golden brown. Set aside. Coat a 9” round baking dish with olive oil. In a medium bowl combine cream cheese, mayonnaise, sour cream, ½ cup Monterey Jack cheese, Parmesan cheese, 3 scallions, Worcestershire sauce, soy sauce, orange juice, and Sriracha. Stir well then season with salt and pepper to taste. Gently squeeze and break apart the crab lumps slightly then fold the crab meat in the mixture. Spread crab mixture in the bottom of the prepared baking dish. Top with remaining ½ cup Monterey Jack cheese. Bake for 20-25 minutes or until golden and bubbly. Top with remaining scallion and serve hot with sour dough bread toast points.
From our home to yours we wish you a Merry Christmas!
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