Name: Recipe for Dressed-Up Crab Rangoon Dip | Almanac.com
Yield: Makes 25 servings
Ingredients: 12 ounces cream cheese; softened; 2 cans (6 ounces each) crabmeat; well drained and picked over for shells; 3 scallions; chopped; 2 tablespoons chopped roasted red peppers; 3/4 cup shredded Swiss cheese; 1/3 cup grated Parmesan cheese; 1 teaspoon prepared horseradish; 1 tablespoon Worcestershire sauce; 1 tablespoon milk; 1/4 teaspoon garlic powder; 1/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 2 tablespoons chopped slivered almonds; 1 scallion; green part only; chopped; for garnish

Photo Credit

Becky Luigart-Stayner

Written By: The Editors The Old Farmer's Almanac

Yield

Makes 25 servings

Category

Dips and Spreads

Course

Appetizers

Preparation Method

Bake

Sources

Old Farmer's Almanac Contests

December 2, 2025

Ingredients

12 ounces cream cheese, softened

2 cans (6 ounces each) crabmeat, well drained and picked over for shells

3 scallions, chopped

2 tablespoons chopped roasted red peppers

3/4 cup shredded Swiss cheese

1/3 cup grated Parmesan cheese

1 teaspoon prepared horseradish

1 tablespoon Worcestershire sauce

1 tablespoon milk

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 tablespoons chopped slivered almonds

1 scallion, green part only, chopped, for garnish

About The Author

The Editors

The Old Farmer's Almanac

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...