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Crab Rangoon Dip

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Hi, I am making a Crab Rangoon Dip as an appetizer for my Christmas Eve buffet. It has cream cheese, crab, sour cream, green onions, and lemon juice in it. Do you think I could make it today and just keep it in the fridge to bake Tuesday evening?
Thanks!

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  1. 3-5 days should be good. http://chowhound.chow.com/topics/790935

    1. I think it will be fine. It will let the flavors marry a bit. Care to share a recipe? It sounds great. What are you using for dippers?

      1. I made two versions of clam dip last weekend, clams cream cheese sour cream worchestershire one with lemon juice one without . After an hour the one with lemon separated. I mixed in back in, but it continued to separate. The dip without lemon did not separate.

        I did not notice a taste difference

        1. I went ahead and made the dip and it is sitting, covered tightly, in my fridge as we speak. Thanks for the replies. :)
          I am not sure if I can actually post a recipe here, so here is the link.
          https://www.facebook.com/Recipes.coll...

          I wanted to use baked won ton wrappers, but here in Knoxville TN, you can't buy them. At least not in the regular stores. So I am using light tortilla chips.

          7 Replies
          1. re: Godslamb

            Thanks for the link. That looks good. Baked wontons was what I was thinking sounded good. I want some now. Mmm

            1. re: Godslamb

              Thanks for the link. My kids will love it.

              1. re: Godslamb

                I live in very rural North Carolina. Even our little local Food Lion has fresh wontons or egg rolls wrappers in the the produce section. You can take these and cut into quarters and bake into chips.

                Basic recipe I have used:
                10-12 wonton wrappers or 3-4 egg roll sheets
                Preheat oven to 400 and cut wonton wrappers (or egg roll sheets) into small triangles.
                Spray chips lightly with olive or canola oil, sprinkle with sea salt and arrange on a foil-lined baking sheet in a single layer making sure they don’t touch.
                Bake for 6 minutes or until light golden brown.

                Though tortilla chips, pita chips or a buttery cracker would also work with the dip. It's just kind of fun to serve chips you have baked yourself.

                1. re: Springhaze2

                  Believe me, I have looked. They don't have any here (or even egg roll wrappers). I was told it is because people here don't cook Chinese food (????), so it isn't worth keeping those kinds of ingredients in stock. I know I could go to an Asian market (and I have seen one), but it is too late now.

                  1. re: Godslamb

                    I do feel your pain with trying to find ingredients. If that is the case, I would serve with an assortment of crackers instead of or in addition to the tortilla chips. Just to kind of dress it up a bit, so people know it is more special than just salsa and chips. I hope that makes sense.

                    1. re: Springhaze2

                      Wow...that is wild! I lived in Knoxville for six years almost 20years ago and I could buy them in the grocery at that time...crazy they stopped carrying them in every single grocery store.

                2. re: Godslamb

                  I think pita chips would also go well with it. For some reason, the stores in my area put the Stacy's Pita chips in the produce section, so they can be hard to find but I think they're pretty readily available.