This Crab Rangoon Dip is everyone’s favorite Chinese appetizer in dip form. Loaded with crab and a killer cheese mixture, perfect served with toasted sourdough for dipping.
Every job has its good and bad, but it’s pretty hard to complain when your office overlooks the Monterey Bay for an afternoon, and you bring home fresh whole crab…which you then turn into Crab Rangoon Dip for dinner.
Safeway and their seafood provider, a Lusamerica Fish® company and their company Monterey Bay Seafood® ,took a group of us on a fun and informational journey with the Monterey Bay Aquarium Seafood Watch program, whom they collaborate with.
Albertsons Companies (Safeway) is committed to providing their customers with high-quality, sustainable, and seafood from responsible sources through their Responsible Seafood Program, which they developed with FishWise, promoting the health and recovery of ocean ecosystems by providing innovative market-based tools to the seafood industry. They utilize a seafood rating system developed by the Monterey Bay Aquarium’s Seafood Watch Program.
What the Monterey Bay Aquarium Seafood Watch program does
The Monterey Bay Aquarium Seafood Watch program helps seafood buyers make choices for a healthy ocean. Using science-based, peer-reviewed methods, Seafood Watch assesses how fisheries and farmed seafood impact the environment and provides recommendations indicating which seafood items are best choices, good alternatives, and which seafood to avoid.
They have distributed more than 61 million Seafood Watch consumer guides since 1999 and their free app has been downloaded over 2 million times. WHOA.
Lunch was served overlooking the Monterey Bay, courtesy of the most amazing fish provider Monterey Bay Seafood®, Vintage Sweets Heirloom Navel Oranges, and THE BEST sourdough bread from The Rustik Oven®
Monterey Bay Seafood®, a Lusamerica Fish® company, is a family owned business and has been supplying quality seafood in California for over 40 years with an emphasis on sustainable, local, traceable products and works with vendor and customer partners to positively affect change in the industry.
Vintage Sweets Heirloom Navel Oranges has been growing in Sun Pacific’s California groves for generations, with some trees in the groves reaching 100 years old. These oranges are prized for their perfect balance of sugar and acid, picked at their peak of flavor.
The Rustik Oven® breads are baked in a stone oven using a traditional European baking process. Their breads are Non-GMO, crafted with simple, quality ingredients and no artificial ingredients, flavors, or preservatives, creating a rich taste and distinct crusty texture. They have three varieties and they are all so delicious! The Rustik Oven™ Artisan White bread, The Rustik Oven™ Sourdough bread, and The Rustik Oven™ Hearty Grains and Seeds bread.
We got to shop at their new Andronico’s store, located a block away from the Aquarium. The store is gorgeous, you guys!
Then we had the pleasure of going behind the seafood counter and cracked into some fresh whole cooked crab ourselves – brought a whole new meaning to homemade dinner preparation. HA.
How long does cooked crab last
If cooked crab isn’t stored correctly, it will go bad pretty quickly. This can result in potential food poisoning…and nobody wants that!
Cooked crab only lasts about 2 hours if left out at room temperature. Refrigerated about 3 days, and 2 months if frozen. It’s safe to freeze it longer, but the quality greatly decreases.
How to store cooked crab
Proper storage also effects the shelf life of your cooked crab meat. Store it in an airtight container or very tightly wrapped with either plastic wrap or aluminum foil, and also heavy-duty freezer-safe bags if freezing.
How to tell if your crab has gone bad
If your crab meat has a funky odor, don’t eat it. If it has a slimy texture or looks gray, don’t eat it. Basically, if your crab doesn’t smell or look like crab, don’t eat it! It’s no longer safe to consume.
Because fresh cooked crab is best eaten pretty soon, I put it to good use – GREAT use, actually – the next day in this Crab Rangoon Dip.
What is Crab Rangoon?
Crab Rangoon is a super popular appetizer found on Chinese menus nationwide, maybe only playing second fiddle to egg rolls. They are wontons filled with a crab and cream cheese mixture, pinched into little purses and then deep fried.There’s debate over where it originated – probably America – because cream cheese doesn’t exist in authentic Chinese cuisine. But either way, nobody can argue how delicious they are!
This Crab Rangoon Dip has all the elements and flavor of those addicting appetizers, but a lot less work and no smell of grease lingering through your house for days after ward. It’s crazy good and is now one of our favorite hot dip recipes!
Other hot dip recipes you might like!
This Crab Rangoon Dip recipe was developed by me for Safeway whom I have an ongoing awesome relationship with. All opinions are 100% my own. Thank you for helping to support the brands that I love and make Belly Full possible!
Make your way over to Safeway online to get $20 off + FREE delivery, with your first online order when you spend $75 or more – enter promo code SAVE20. Valid before 7/31/18.
watch the video and drool!
Crab Rangoon Dip
- 4 slices The Rustik Oven™ Sourdough bread, cut into large pieces
- 1/4 cup extra virgin olive oil
- 8 ounces cream cheese, at room temperature
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 cup shredded Monterey Jack cheese, divided
- 1/4 cup freshly grated Parmesan cheese
- 3 whole scallions, diced
- 2 teaspoons Worcestershire sauce
- 2 teaspoons soy sauce
- 2 teaspoons orange juice
- 1 teaspoon Sriracha
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground pepper, to taste
- 12 ounces lump crab meat
- Preheat oven to 425 degrees F. Coat a baking sheet with nonstick spray.
- Place sourdough pieces on the baking sheet. Lightly brush the bread with olive oil on both sides. Transfer to the oven and bake until golden brown and crisp, about 5-6 minutes; let cool and set aside.
- Lightly coat a 9-inch baking dish or cast iron skillet with nonstick spray.
- In a large bowl, combine cream cheese, mayonnaise and sour cream. Stir in 1/2 cup of the Monterey Jack cheese, Parmesan, scallions, Worcestershire, soy sauce, orange juice, Sriracha and garlic powder; and a little sprinkle of salt and pepper to taste. Gently fold in the lump crab meat.
- Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup Monterey Jack cheese.
- Place into oven and bake until bubbly and golden, about 20-25 minutes.
- Serve immediately with the sourdough chips.