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Creamy Crab Rangoon Dip

Yield: approx. 5 cups


12 oz. imitation crab meat
2 (8 oz.) packages cream cheese, room temperature
2/3 cup sour cream
1/4 cup green onions, finely chopped
1 1/4 tablespoons powdered sugar
1 1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 loaf sourdough bread, garnish
crackers, garnish


Combine cream cheese, sour cream and crab meat in slow cooker.
Add powdered sugar, Worcestershire sauce, garlic powder and green onions, then use a wooden spoon to mix together.
Place cover on slow cooker and cook on LOW for 2-3 hours, or until creamy. Stir in the middle to make sure everything is completely combined.
Take sourdough bread and cut top off. Scoop out center of bread, leaving 1/2-inch bread all around the sides, and pour crab rangoon dip into the center.
Serve immediately with crackers and enjoy!