A delightful take on classic Chinese appetizer is this popular recipe for Crock-Pot Crab Rangoon Dip. Serve with crackers or fried wonton wrappers!
Crock-Pot Crab Rangoon Dip
I should of never made this dip. I could not stop eating it!
Watch The Crock-Pot Crab Rangoon Dip Recipe Video:
MY LATEST VIDEOS
| Rating |
Rate this recipe!
|
| Servings | 8people |
| Prep Time | 10minutes |
| Cook Time | 2hours on LOW |
Ingredients
- 16 ounces cream cheese softened
- 1/2 cup sour cream
- 4 whole green onions chopped
- 1 1/2 teaspoons Worcestershire sauce
- 2 tablespoons powdered sugar
- 1/2 teaspoon garlic powder
- 12 ounces imitation crab meat shredded
Servings: people
|
Ingredients
Servings: people
|
|
Instructions
- Add ingredients to crock-pot.
- Stir as well as you can.
- Cook on low for 2 hours stirring at least once.
- Serve with crackers.
Powered byWP Ultimate Recipe
Linked up to Family Fresh Meals Blog Hop
LOVE Crab Rangoon! Gotta try this!! Pinning.
Looks good do you think that I could make this without the crab and just put everything else in the crockpot or maybe use as a filling for wontons? Would it work to fry them with the sour cream?
I am not sure how it would taste without the crab. As far as using this as the stuffing for Crab Rangoon, you definately could do that!
Im wanting to make a crockpot full for a get together with about 60 people. Would I be best to double or triple this recipe? How much does the regular recipe feed approx?
Triple? The regular will make about 15-20 happy.
Is the worcestershire needed?
You can leave it out.
How many servings does this make? I need to feed around 20 people!!
If you are making for 20 people…I would double the recipe.
Do you think this would hold ok if I made it the day before & then refrigerated it & re-warmed it in crockpot?
yes it should be fine. When I make this, I put leftovers in the fridge and heat it up a little at a time when I want a snack.
Wow! I swear, I was not trying to take over on my sister’s Christmas dinner. But this dish really just stole the show! . I used Snow Crab legs and picked the meat myself, and it would be good with canned real crab as well. I’d never use imitation crab, maybe that’s the California in me, I don’t know. The response was overwhelming. I doubled the recipe because my crock pot is big, which may have contributed to everyone being pretty full before the main course! Good news is, I have more for me to snack on, if they haven’t found it yet… Um, gotta go! Thanks, ladies!
I was a little thrown by the Powdered Sugar in the recipe… Is it something that can be left out or will it change the taste of the end product?
Thanks
The powdered sugar brings out the sweetness in the crab. It can be left out or you can use a little bit of regular granulated sugar.
I used plain Greek Yogurt instead of sour cream and it turned out awesome! Might as well make it a LITTLE healthier, haha!
Greek yogurt sounds great Adrianna! Thanks for letting us know that worked ok for you!
If you’re looking for a crockpot crab Rangoon dip that tastes like the real deal at the Chinese restaurants. You’ve found it. ThankS!!!
So glad you enjoyed the recipe Dizzle!
What size Crock-Pot works best?
This recipe is cooked in a 2.5 quart slow cooker.