Cooking Time:
2 hoursServings:
12
Ingredients
16 oz. cream cheese16 oz. crab. imitation or 6 oz. crab meat drained
10 3/4 oz. cream of celery soup, canned
1 green onion, chopped
3/4 tsp. lemon juice
2 tsp. soy sauce
1 tsp. Worcestershire sauce
Optional: 1 1/2 T. sugar
Crab Rangoon is a favorite of mine, and I know this dip will be a favorite of yours too! Crab Rangoon Dip is a crowd pleaser, and one you will make often. There is literally not a drop left any time I make this. Please let me know how your guests love it.
- Combine all ingredients in a 3-Quart slow cooker.
- Cover. Cook on Low for 2-3 hours, stirring halfway through.
- Set slow cooker to WARM and serve with fried wonton chips or crackers.
Happy Crocking!
For over 450 more Slow Cooker recipes, click here to get my eBook!
XOXO,
Jenn
Janice the recipe calls for a 10 3/4 oz. can of cream of shrimp soup. 🙂
Darlene that is a 10 3/4 oz. can of cream of shrimp soup… 🙂 Campbell’s makes a cream of shrimp soup! You should check at your local grocery store. Happy Crocking!
Could you serve this chilled or is it best hot?
Hi Tammy I enjoy the Crab Rangoon Dip hot the best, but it really is not that bad as it cools off. Enjoy and Happy Crocking!
Hi Donna, making your own cream soups would be the best way to substitute for the cream of celery soup. I’ll share a page on the web that gives your recipes for several cream soups (including cream of celery) that are MSG FREE! Here you go, they are tasty too. Here you go… http://thankful-homemaker.blogspot.com/2013/02/making-cream-of-soups-from-scratch-msg.html Hope this helps! 🙂
Why is everyone asking about cream of shrimp soup? I do not see it listed in the recipe. Do you use both cream of shrimp and cream of celery soups?
Hi Barb I actually just edited the recipe, as it seems to be hard to find, and the last time I made it with cream of celery and it was delicious! Enjoy as this one is soooooooo goooooood! 🙂
Am I blind? No where in this recipe do I see cream of shrimp soup! I see cream of celery soup and I see crab meat. What am I missing?
Why the 10 oz. difference between using imitaion and real cab meat?
I was wondering about the cream of shrimp soup being mentioned until I read all the comments.
Hi Sandra, The imitation crab is used with fillers, where real crab meat is real crab, with a true crab flavor. 🙂
Most crab Rangoon’s you get at restaurants use imitation crab
I made this yesterday, went over well. I used 2 cans of real crab. Be careful near end of slow cooker time. Cheese started to burn on sides of crock.
Thanks for thr recipe!
That seems like an awful lot of sugar (and to be optional)….I know I can leave it out, but is it really needed? Has anyone tried it both with AND without? Preference????
I was wondering about the sugar myself.What is the difference in taste,with or without the sugar?
It is optional, but you can also use stevia in place of the sugar too! Happy Crocking!
I see no where in the above recipe cream of shrimp soup. Whatsup?
Paula I found the cream of celery soup is the best in this recipe. You can substitute any cream soup your may like better. Happy Crocking!
Now much is in a serving?
Becca you will find the serving size on the upper right hand corner of each recipe page. This will serve 12, but truly depends on who you are serving….and the size of helpings people take! It is YUMMY!