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Yes, you can double the recipe for Crab Rangoon Dip for 20. Simply multiply all the ingredients by two and adjust the cooking time accordingly. Keep in mind that the dip may take longer to heat through if it is in a larger dish, so be sure to check on it periodically.
To double the recipe, you will need to use 2 packages of cream cheese, 2 cans of crab meat, 2 cups of shredded cheese, 2 tablespoons of mayonnaise, 2 tablespoons of soy sauce, 2 teaspoons of Worcestershire sauce, and 2 teaspoons of garlic powder. You will also need double the amount of wonton wrappers for dipping.
Yes, you can use imitation crab meat in this recipe. However, keep in mind that it may result in a slightly different taste and texture compared to using canned crab meat. It is recommended to use canned crab meat for the best results.
This dip can be prepared ahead of time by mixing all the ingredients together and storing it in the refrigerator. When you are ready to serve, simply heat the dip in the oven or microwave until it is hot and bubbly. You can also prepare the wonton wrappers ahead of time and store them in an airtight container until ready to serve.
Yes, you can make this dip in a slow cooker. Simply mix all the ingredients together in the slow cooker and cook on low for 2-3 hours or on high for 1-2 hours. Keep in mind that the dip may take longer to heat through in a slow cooker compared to the oven, so keep an eye on it and stir occasionally to ensure it is heating evenly.