Introduction

This is Mama Miche, and today in my magic kitchen: Crab Rangoon Dip

It's always dip season. I mean, seriously, think about it. Everyone loves a good dip, which everyone should serve at all their gatherings—summer, winter, indoor, outdoor, and all the holidays and game day parties. Crab Rangoon dip is the perfect addition to your dip rotation. I guarantee it will be the top request to make and serve at all future events you host or attend. Listen to me, and Lordt I wish you would try to make it to the end of a video! 

But listen, make the wonton chips in the air fryer and serve with Thai sweet chili sauce. NEXT LEVEL: Your guests will think you went all out, and it's one of the simplest recipes ever. 

Let me make your kitchen magic, will ya? Let’s Eat!

Tools

• Large chef knife 

• Cutting board or mat

• Measuring spoon & cups

• Mixing bowl

• Oven safe casserole dish

Ingredients

Makes 24  servings

• 2 cups crab meat (real, faux or a mix)

• 16 oz. cream cheese (2 blocks)

• 1/2 cup sour cream or Greek yogurt 

• 4 green onions

• 2 tsp. Worcestershire sauce

• 1 tsp monk fruit sweetener

• 1/2 tsp garlic powder

• 1/2 tsp lemon juice

Directions

Prep Time: 10 minutes Cook Time: 30 minutes

Prep

• Preheat oven to 350 °F

• Soften the cream cheese in the microwave for about a minute.

• Chop your green onions 

• In a mixing bowl, combine 2 cups of crab meat, sour cream/Greek yogurt, Worcestershire sauce, monk fruit, garlic powder, and lemon juice.

Cook

• Bake for 30 mins

Notes

1. We love rice, so I always make enough for seconds and leftovers. It’s perfect for fried rice!

2. Top with scallions and sauces ( sriracha, yum yum) and sesame seeds if desired.

3. If you're slow like me, keep your cooking surface on low. That's still very hot on a hibachi top.