Asian Crab Rangoon Dip with Seaweed Crisps
Rich and addictive Asian-style crab and cream cheese dip served with Annie Chun’s Seaweed Crisps. An absolute crowd pleaser!
- 8 oz. cream cheese, room temperature
- 2 tablespoons honey
- 1/8 teaspoon salt
- 1 tablespoon lemon juice
- 2 oz. crab meat
- 1 tablespoon chopped scallions
- 3 packs Annie Chun’s Seaweed Crisps: Original, Go-chu-jang, and/or Korean-Style BBQ
- Japanese tobiko, optional
Combine the cream cheese, honey, salt and lemon juice together. Whisk continuously to blend well. Add the crab meat and scallions, stir to mix with the cream cheese mixture.
Transfer the dip to a dipping bowl. To serve, use Annie Chun’s Seaweed Crisps to scoop up the cream cheese mixture, garnish with tobiko (if using).