Dressed-Up Crab Rangoon Dip

Photo Credit
Becky Luigart-Stayner
Makes 25 servings
Preparation Method
Print Friendly and PDF

This crab dip recipe won third prize in The 2015 Old Farmer’s Almanac Recipe Contest! Congratulations to winner Debbie Reid from Clearwater, Florida.

12 ounces cream cheese, softened
2 cans (6 ounces each) crabmeat, well drained and picked over for shells
3 scallions, chopped
2 tablespoons chopped roasted red peppers
3/4 cup shredded Swiss cheese
1/3 cup grated Parmesan cheese
1 teaspoon prepared horseradish
1 tablespoon Worcestershire sauce
1 tablespoon milk
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons chopped slivered almonds
1 scallion, green part only, chopped, for garnish

Preheat the oven to 375°F. Spray an 8x8-inch baking dish with nonstick cooking spray; set aside. In a bowl, mix together the cream cheese, crabmeat, scallions, red peppers, Swiss cheese, Parmesan, horseradish, Worcestershire sauce, milk, garlic powder, salt, and black pepper. Place crab mixture into prepared baking dish and bake for 20 to 25 minutes, or until bubbly around the edges. Top with almonds and cook for 5 minutes more. Garnish with chopped green scallions.

About The Author

Jenn Freeman