Please follow and like us:
Follow by Email

Have you ever ordered crab rangoons at a Chinese or Thai restaurant? They are delicious little parcels of crab and cream cheese wrapped in a fried wonton. Since we’re trying to eat healthy here, let’s skip the fried outside and just make the filling into a dip.

Of course I had to use neufchatel here, because why use cream cheese when you can use neufchatel? I also used nonfat greek yogurt to bulk up the dip with less calories while still keeping it creamy.

I found some already cooked jumbo lump crab meat pre-packaged near the seafood counter at my grocery store. It was a little pricey, but I only used half the container and used the rest for my Crab Stuffed Salmon recipe.

I was hangry and didn’t have the patience to search for wonton chips or make my own, but that’s definitely a good option! I served mine with pita chips and red bell pepper strips.

Crab Rangoon Dip
Serves: 8-10 servings
  • 4 oz jumbo lump crab meat, roughly chopped
  • 1 tbsp olive oil
  • ½ yellow onion, diced
  • 3 cloves garlic, minced
  • 8 oz neufchatel
  • 1 cup nonfat greek yogurt
  • 1 tsp salt
  • pepper
  • 1-2 green onions, sliced for garnish
  1. Heat a nonstick skillet on medium heat.
  2. Add olive oil and onions and cook for 5 minutes.
  3. Add garlic and cook for 1 minute
  4. Lower heat to medium low and add cream cheese. Stir until melted.
  5. Add yogurt, salt and pepper. Mix to combine. Taste and add more salt to your preference.
  6. Place in a serving dish and top with green onions.


Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge