Smoked Crab Rangoon Dip
Smoked Crab Rangoon Dip is an appetizer recipe with just a few simple ingredients.
If you’ve ever had crab rangoon in a restaurant you know how addicting the flavors are!
This version starts with smoked cream cheese and topped with a fresh crab mixture in a sweet Thai chili sauce.
You could fry up some wontons for dipping, or go the simple route and set out some Ritz crackers.
Some serving options are to top the block of smoked cream cheese with the crab mixture.
Or mix it all together and top with more of the sweet chili sauce.
How to make Smoked Crab Rangoon Dip
Most crab rangoon appetizers have immitation crab.
I chose to use 8 ounces of fresh crab meat.
Cream cheese, green onions, Old Bay, and lemon is everything else you will need.
Start with a block of cream cheese on a plate.
Cut diagonal lines about 1/2 inch deep in the cream cheese.
Then season with Old Bay.
Place the seasoned cream cheese in a smoker or Traeger pellet grill set to 180 to 190 degrees.
If your pellet grill has a super smoke setting you can turn that on.
The cream cheese will smoke for 2 hours.
While that does it’s thing on the smoker, you can make the crab mixture.
Put the crab in a bowl along with 1/2 cup sweet chili sauce, sliced green onions, lemon juice, and Old Bay seaosining.
Mix it together and set aside.
After the cream cheese has smoked for 2 hours, carefully remove the plate.
You can either add the crab mixture on top of the smoked cream cheese.
And guests can make their own.
Or mix it all together… totally up to you 🙂
Either way, top with more of the sweet Thai chili sauce.
Smoked Crab Rangoon Dip sure is a crowd pleaser and really brings a WOW factor!
This is simple enough to serve as a game day snack.
And also holiday worthy enough to serve as a Christmas or Thanksgiving appetizer!
.
.
If you like Smoked Crab Rangoon Dip, you might also like these smoker and Traeger recipes…
Smoked Chili Cheese Dip
Smoked Pepperoni Pizza Dip
And Smoked Lemon Herb Shrimp
Traeger Game Day Appetizers
Follow me on:
TikTok
Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!
Smoked Crab Rangoon Dip
Equipment
- Traeger/Pellet Grill
- Smoker
Ingredients
- 1 8 ounce block cream cheese
- Old Bay seasoning
- 8 ounces lump crab meat
- 1/2 cup sweet Thai chili sauce (plus more to drizzle over top)
- 3 green onions sliced
- 1 tablespoon lemon juice
- fried wontons or crackers
Instructions
- Place the cream cheese on a plate (line with foil if desired). Cut a few diagonal lines about half inch deep with a knife in both directions (picture example in post above).
- Season the cream cheese with Old Bay. Place the cream cheese in a smoker or pellet grill set to 180 to 190 degrees for 2 hours.
- Put the crab in a bowl (drain liquid if needed) and add some Old Bay, the sweet Thai chili sauce, green onions, and lemon juice. Mix until combined.
- Remove the plate with the cream cheese from the smoker. Add the crab mixture over top of the cream cheese or put the cream cheese and crab mixture in a bowl, stir until combined. Add more sweet Thai chili sauce over top either way you serve it and with fried wontons or crackers.
My new cookbook is now available, check it out HERE!
Follow me on:
TikTok
Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!
