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Kosher Crab Rangoon Dip With Imitation Crab & Cream Cheese

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✓ Pesach-friendly. Look for a Pesach hechsher on: cheese, mayonnaise, garlic powder. Pesach recipes and menu planner

Dairy (Milchig)Fish

This warm dip has the flavors of crab rangoon: kosher imitation crab, cream cheese, sour cream, mayonnaise, green onions and garlic, topped with mozzarella and baked until golden and bubbling. Serve it with wonton chips, pita triangles or bagel chips.

Tips

Let the cream cheese come to room temperature so it mixes smoothly. Fold in the flaked imitation crab gently so it stays in pieces. Water chestnuts add a nice crunch. Bake until bubbling at the edges and golden on top.

Kosher Notes

This is a dairy (milchig) dip. Real crab isn’t kosher; imitation crab is made from fish, but not every brand is kosher, so choose one with a reliable hechsher. Fish with dairy is fine according to most customs. Use cheeses with a reliable hechsher.

Make-Ahead

Assemble up to 24 hours ahead and refrigerate, adding 5 to 10 minutes to the baking time. Leftovers keep for 3 days.

Kosher Crab Rangoon Dip With Imitation Crab & Cream Cheese
This kosher version of the beloved crab rangoon dip uses imitation crab and cream cheese for all the flavors you love in an easy, shareable appetizer.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 16 oz cream cheese room temperature
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 8 oz kosher imitation crab flaked
  • 4 green onions chopped
  • 1 tsp garlic powder
  • 1 tbsp fresh lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 cup shredded mozzarella cheese divided
  • 1/3 cup chopped water chestnuts optional

Method
 

  1. Preheat oven to 375°F. Lightly grease an 8x8 inch baking dish or 1.5-quart casserole dish.
  2. In a large mixing bowl, beat the room temperature cream cheese with an electric mixer until smooth and fluffy, about 2 minutes.
  3. Add sour cream, mayonnaise, garlic powder, lemon juice, salt, and pepper. Mix until well combined and smooth.
  4. Gently fold in the flaked imitation crab, chopped green onions, water chestnuts (if using), and 3/4 cup of the mozzarella cheese.
  5. Transfer mixture to prepared baking dish and smooth the top. Sprinkle remaining 1/4 cup mozzarella cheese over the surface.
  6. Bake for 18-20 minutes, until the dip is hot throughout and the top is lightly golden and bubbly.
  7. Let cool for 5 minutes before serving. Garnish with additional chopped green onions if desired.

Notes

Serve with wonton chips, pita triangles, or bagel chips. Dip can be assembled up to 24 hours ahead and refrigerated before baking. If making ahead, add 5-10 minutes to baking time. Leftovers keep refrigerated for 3 days and can be reheated in the microwave.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 24g 31%
Saturated Fat 14g 70%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 520mg 23%
Dietary Fiber 0g
Total Sugars 4g
Protein 12g 24%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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