Crab Rangoon Dip

A lighter, party-perfect version of a Pupu classic

Need a tasty nibble for New Year’s Eve? You’ve come to the right blog.

Crab Rangoon Dip channels the flavor of a classic deep-fried appetizer—but lets you skip the frying part. So it’s much easier to make, and far less caloric.

At your next party, just set out a bowl of this with some chips. Then watch the hungry hordes descend.

Crab Rangoon

Queen of the Pupu Platter 

This August is Tiki Month here on Kitchen Riffs!  All the food and drinks will be Tiki-themed.  First up?  Crab Rangoon — crisply fried dumplings filled with a savory mix of cream cheese and crab.  You won’t be able to eat just one!

Crab Rangoon is a staple of the Pupu Platter (the appetizer assortment that’s ubiquitous in Tiki- and Polynesian-themed restaurants around the world).  In the US, you’ll also find this dish at more than a few Chinese-American restaurants. 

And by the way, have you ever wanted to make your own Pupu Platter?  Well, you’re in luck!  All our food posts this month will feature recipes that are platter-appropriate.

So dust off your Tiki torches and flower leis, and start planning your next backyard party.  The guests will go wild over your Pupu Platter — especially its star, Crab Rangoon.