This easy Crab Rangoon Dip recipe is a creamy and cheesy scoop-able version of your favorite Chinese appetizer! It can be prepared in advance and served cold or warm and bubbly straight from the oven! Overflowing with fresh lump crab and paired with homemade baked wonton chips, this delicious cheesy crab dip is a total crowd pleaser that is sure to impress!
Continue to read on for simple tips and tricks for preparing the ultimate crab dip! And, don’t miss the comprehensive step-by-step photographs and recipe video showing you exactly how easy it is to make the best seafood dip at home! Looking for more delicious dip recipes? Try these family favorites: Broccoli Dip (Oven or Slow Cooker), Easy Smoked Salmon Dip, Fajita Hummus Dip and Carrot Dip!
Update: This post was originally published in April 2015. I took new photos and updated the post below to include more information about cream cheese crab dip. Plus, I added step by step photos and a recipe video to show you how quick and easy it is to make the best crab dip at home!
Crab Rangoon Dip: overview
If you are a fan of classic crab rangoon, you are going to fall crazy in love with this creamy, cheesy seafood dip! This fresh and delicious dip tastes exactly like the filling in your favorite Chinese takeout – crab rangoon dumplings!
This thick and creamy crab dumpling dip is jam packed with tender, delicate lump crab, mild green onions, crunchy water chestnuts, Asian umami flavor and two types of cheeses! Savory with a faint hint of sweetness, this dip is rich and highly addictive! Served with simple to prepare, thin and crispy homemade wonton chips, this duo tastes like your favorite Chinese appetizer in cheesy, scoop-able form!
Why you’ll love this recipe
- SO flavorful: This dip is bursting with delicious flavor! From the plump fresh crab to the robust seasonings and ultra-creamy cheese, this recipe is anything but boring or bland!
- Easy to find ingredients: This modern, scoop-able take on traditional Crab Rangoon uses easy to find ingredients to create a dip that is addictive and truly irresistible!
- SO simple to make: This cheesy crab dip couldn’t be any easier to make! All you need to do is throw everything into a bowl and stir it together!
- Fast recipe: This addicting warm crab dip is ready in 30 minutes or less! (It’s just a 10 minute recipe if you are serving it cold!!)
- Serve warm or cold: You can stir everything together and serve this as a cold crab dip, or top it with more cheese and bake for a hot crab dip!
- Make ahead: You can easily make this dip ahead of time! In fact, making it ahead of time allows all the flavors to marry and meld, so I actually recommend making it ahead! When you are ready to serve the hot crab dip, all that’s left to do is top it with cheese and bake!
- Crowd pleaser: Absolutely everyone loves this delicious crabmeat dip with cream cheese! Just prepare it and get ready to instantly impress!
What is crab rangoon dip?
Traditional Crab Rangoon appetizers, also known as crab puffs or crab wontons, are made of deep fried wonton wrappers stuffed with a mixture of crab meat, cream cheese, garlic, scallions and other seasoning ingredients such as Worcestershire.
Crab Rangoon dip takes all the delicious flavors and traditional ingredients found in the classic American-Chinese crab appetizer and bakes it up into a creamy, bubbly scoop-able dip! For the ultimate crab rangoon experience, make sure you serve crispy baked wonton chips alongside your dip!
What ingredients are in crab Rangoon dip?
This recipe uses easy to find ingredients along with a few pantry staples and fresh crab to create a truly delicious dip!
Main ingredients in dip
- Crab meat: I recommend using lump crab meat for the best taste. I prefer to purchase the containers of fresh crab meat in the refrigerated seafood section of major grocery stores; however, you can use a canned crab meat – look for it in the canned meat aisle near the tuna fish. (See below for using imitation crab.)
- Cream Cheese: Whipped cream cheese produces the most luxurious, light and airy mouthfeel. However, you can use a block of cream cheese if you prefer! Either way, make sure you soften the cream cheese to room temperature for about 30-45 minutes before proceeding with the recipe!
- Dairy: The combination of sour cream and mayonnaise give the dip a creamy texture while providing a slightly tangy and rich flavor.
- Garlic: Two cloves of garlic provide the perfect touch of pungent flavor.
- Scallions: Fresh scallions add a pop of delicate onion flavor.
- Cheeses: A combination of white cheddar and parmesan cheeses add complex flavor and make this dip deliciously cheesy! White cheddar delivers a mildly mild flavor and smooth texture, while parmesan adds a subtly sharp flavor! Make sure you are buying your cheeses and shredding or grating them yourself for the best taste and texture! While the bags of shredded cheese may be convenient, they contain additives that prevent it from properly and smoothly melting! (See below for substitution ideas!)
- Worcestershire: Worcestershire sauce is the secret ingredient that adds a faint, yet powerful umami flavor that can’t be beat!
- Soy Sauce: Low-sodium soy sauce helps balance the dip by adding a touch of saltiness along with a moderate touch of sweet umami flavor.
Optional ingredients for the most flavorful dip
- Mirin: Mirin adds a touch of sweet flavor that beautifully contrasts and balances the saltier flavors in the dip. You can find mirin in the international aisle of most major grocery stores. If you can’t get your hands on mirin, try substituting a sweet sake for a similar flavor!
- Sriracha: A touch of sriracha delivers a complex hot, tangy and slightly sweet flavor. I like to add 1 teaspoon for a touch of mild heat; however, you can use more or less depending upon your specific taste!
- Water Chestnuts: I never leave water chestnuts out of this dip, because they add a beautiful crunchy texture as well as a mild sweet-tart flavor!
- Old Bay: Looking to add a bit of herbaceous, smokey flavor to your crabmeat dip? Try adding in a few dashes of old bay!
Substitutions
- Greek yogurt: For a healthy swap, try substituting full-fat Greek yogurt for the sour cream!
- Mayonnaise: Try using avocado oil mayonnaise for a healthier dip!
- Cheese: Prefer to use different cheeses? Try substituting the white cheddar for Monterey Jack, Pepper Jack, gouda, mozzarella or Swiss! And, try using Pecorino Romano or Asiago instead of parmesan!
- Scallions: Try swapping out the scallions for shallots a delicate garlicky-onion flavor!
Can I use imitation crab in dip?
Fresh lump crab meat or high-quality canned crab meat will produce the best tasting dip! However, you can use imitation crab meat if you are looking to save money. Please note, you will be sacrificing flavor and texture if you use imitation or artificial crab. To use imitation crab meat, chop the sticks of “crab” into large, bite-sized chunks before proceeding with the recipe.
How do you make hot crab dip?
This dip couldn’t be any easier to prepare! Simply toss everything into a mixing bowl, stir it together and bake!
- Mix the crab dip: In a large bowl, combine the cream cheese, mayonnaise, sour cream, garlic, mirin, Worcestershire, soy sauce, sriracha. Season to taste with salt and pepper.
- The the cheeses, water chestnuts and crab meat: Add in both cheeses along with the water chestnuts. Stir to combine. Gently fold in the lump crab meat and the scallions. Taste and adjust for seasoning with salt, pepper and sriracha if desired. Optional: Cover the bowl tightly with plastic wrap and chill in the refrigerator for 2-24 hours.
- Preheat oven to 400 degrees F. Lightly grease a 9-inch baking dish with nonstick cooking spray.
- Add dip to baking dish: Transfer the crab mixture to the baking dish. Use a spatula to gently spread out the mixture into an even layer. Sprinkle the top evenly with more cheddar cheese.
- Bake: Place the dish in the oven and bake for 20-25 minutes, or until the dip is bubbly and warm throughout.
- Serve: Garnish with fresh herbs and drizzle with sweet and sour sauce. Serve immediately with wonton chips. Enjoy!
How to make rangoon dip step by step photos:
Tips for serving crab dip
Looking for exciting ways to serve your cheese seafood dip? Below are a few delicious ways to serve and enjoy this recipe!
How to serve rangoon dip?
You can serve this crab dip cold or warm and bubbly straight from the oven! Feeding a crowd? Mix the dip together and store it in the refrigerator. When ready to serve, transfer half the dip to a serving bowl and the other half to a baking dish and bake until bubbly! Now you have one dip that pulls double duty!
- To prepare cold crab dip – To prepare cold crab dip, mix together all the ingredients in a large bowl and cover with plastic wrap. Transfer the bowl to the refrigerator and allow the dip to chill for at least two hours before serving.
- For hot crab dip – To prepare hot crab dip, mix together all the ingredients in a large bowl and transfer to a greased baking dish. Top with more cheese and bake in the oven until warm and bubbly.
What to serve with cold or hot crab dip?
While I paired this dip with crisp wonton chips, you can serve it with any variety of chips or fresh vegetables you desire! Or, spread it on a toasted bagel for a quick and easy snack, or just eat it plain with straight from the bowl with a spoon!
- Chips: Salty chips are a no brainer for this dip! (See below for varieties of chips to use!)
- Fresh vegetables: Your favorite fresh vegetables, such as celery, cucumbers, radishes, cauliflower, sweet mini peppers and snow peas are a wonderful way to add beautiful color!
- Crackers: An assortment of crackers are always a crowd pleasing pairing option for this crab spread!
- Bread: Crusty bread is an obvious vessel option for picking up all this fresh crab goodness! Baguettes, crostini, breadsticks, bagels and a sourdough loaf are my personal favorites!
- Bread Bowl: If you are serving this crab dip cold, I highly recommend using a bread bowl! Not only does a bread bowl make a great presentation, it’s also fun to watch everyone tear into the dip soaked bread!
What chips go with this dip?
You can serve this crab dip with your favorite variety and flavor of chips! However, if you are looking to recreate that authentic crab rangoon experience, thin and crispy wonton chips are your best option!
Chips to serve with crab dip
- Wonton Chips: Delicate, thin and crispy wonton chips are the perfect pairing for this crab dip if you are looking for that quintessential crab rangoon taste! I’ve included instructions for homemade (baked) wonton chips in the notes section of the recipe below!
- Tortilla Chips: The slight saltiness and corn flavor of tortilla chips are a great option! Plus, since they are ultra-crunchy they make great vessels for dipping!
- Potato Chips: You can use any variety of your favorite chip for dipping! However, the sturdy texture of kettle potato chips or ridged potato chips work best with dip!
- Pita Chips: While not a traditional option, pita chips are a great, slightly healthier option, especially if you use baked pita chips!
- Bagel Chips: Savory, crunchy bagel chips are delicious with crab dip! I like using garlic or everything but the bagel flavored bagel chips with this dip!
What to eat with it?
This crab dip is incredibly versatile and pairs well with a variety of appetizers or entrees! To keep things authentic, try complementing this dip with Asian recipes!
12 Asian-inspired bites to serve with crab wonton dip
- Fruit: Sweet fresh fruit contrasts the rich cheese in this dip beautifully! To keep things Asian-style, try papaya, pineapple, mango, passionfruit or oranges!
- Edamame: Sweet, buttery edamame are a simple, yet delicious pairing option!
- Brussels Sprouts: Crispy, tender Asian Brussels Sprouts could possibly be the most perfect little bites ever!
- Cucumber Salad: Add a bit of vinegar tang by pairing this dip with a fresh cucumber salad!
- Avocado Salad: Creamy avocado salad plays up the rich flavors found in this dip!
- Lettuce Wraps: Looking for a healthy pairing option? Lettuce wraps are a flavorful, yet lighter choice!
- Egg Rolls: Salty, crispy egg rolls and cheesy crab dip are a beautiful pairing!
- Spring Rolls: Vibrant fresh rolls, or Spring Rolls are another great option if you are looking for a lighter bite!
- Dumplings: Tender, soft dumplings, such as Shu Mai, are my personal favorite!
- Spicy Tuna: Spicy tuna brings a heat and freshness that perfectly balances this heavier dip!
- Chicken Wings: Tender Asian Chicken Wing are always a winner in this house!
- Chicken Satay: Chicken skewers with creamy peanut sauce are the perfect bite or light entree if you are looking for a punch of protein!
Tips for storing and freezing fresh crab dip
Food safety is a important when it comes to storing homemade dips! Be sure to follow the simple tips below for properly storing this creamy dip with crab!
How long can cheesy crab dip sit out?
Crab dip should not remain at room temperature for more than 2 hours.
Can I make crab dip ahead of time?
You can absolutely make crab dip in advance! In fact, I recommend making this dip ahead of time so the flavors have a chance to marry and meld! This crab rangoon dip tastes best if it’s made at least 2 hours in advance; however, you can prepare it up to 2 days ahead of time!
To prepare in advance:
- Mix together: Follow the recipe instructions, mixing together the dip accordingly.
- Do not bake: After mixing, do not bake the dip!
- Cover and refrigerate: Cover the mixing bowl tightly with plastic wrap and store it in the refrigerator.
- Remove chill: About 30 minutes before you are ready to use the dip, remove it from the refrigerator.
- Serve or bake: Either serve the dip cold or transfer the mixture to a baking dish and bake according to the recipe directions.
How long will leftovers last?
If you are lucky enough to have any leftovers, store your homemade crab dip in an airtight container in the refrigerator. When properly stored the dip will keep well for up to 3-4 days.
How to reheat crab dip?
You can reheat this creamy dip one of two different ways depending upon your preference!
- Oven: Remove the dip from the refrigerator to remove chill while the oven preheats to 350 degrees Fahrenheit. If the dip is in a storage container, transfer it to an oven-safe baking dish. Reheat for approximately 12-15 minutes, or until the dip is bubbly and hot throughout.
- Microwave: Transfer individual portions of the dip to a microwave-safe container or bowl. Place a microwave-safe lid on top of the container, leaving the lid slightly cracked at the side (to prevent splatter and form a vent). Microwave for 45 second intervals, stirring in between each interval, until warm throughout.
Can you freeze crab rangoon dip?
Technically, you can freeze crab dip; however, I do not recommend it. This dip contains dairy products, such as cream cheese, mayonnaise and sour cream, which do not stand up great to freezing. While it will be safe to eat, the texture of the dip will become grainy and watery upon thawing.
Nutritional information
How many calories in crab dip?
The exact number of calories and carbohydrates in hot crab dip will depend upon the precise measurements and brands of ingredients you use. This recipe serves 8 and has approximately 213 calories and 7 grams of carbohydrates per serving.
Is this low carb and keto-friendly?
This crab dip is both low carb and keto-friendly. To keep the dip keto-friendly or low carb, make sure you serve the dip with fresh vegetables such as celery, carrots, radishes or cauliflower, instead of chips or bread.
Gluten-free?
You can easily adapt this recipe to be gluten-free!
To make gluten-free crab dip, substitute the soy sauce for tamari. Also, make sure you are reading product labels to ensure the brands you are purchasing are in fact certified gluten-free, this is especially imperative for the mirin!
Most wonton wrappers are not gluten-free. To keep this dip gluten-free either serve it with fresh vegetables or purchase gluten-free wonton wrappers.
Until next week, friends, cheers – reinventing family favorites!
XOXO
Cheyanne
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The best Crab Rangoon Dip Recipe👇
Crab Rangoon Dip
Equipment
- Large Bowl
- 9-inch Baking Dish
Ingredients
- 8 ounces Whipped Cream Cheese – room temperature (SEE NOTES)
- 1/4 cup Mayonnaise
- 1/4 cup Sour Cream (or Full-Fat Greek Yogurt)
- 2 cloves Garlic – minced
- 1 TBS Mirin
- 1 ½ tsp EACH: Worcestershire Sauce & Low-Sodium Soy Sauce
- 3/4 tsp EACH: Sriracha & Kosher Salt
- 1 heaping cup White Cheddar Cheese (or Monterey Jack, Pepper Jack – freshly shredded & DIVIDED
- 1/4 heaping cup Parmesan Cheese – finely grated
- 1/2 cup Water Chestnuts - drained & finely chopped (4 ounce can)
- 1/3 cup Scallions – thinly sliced
- 1 pound Lump Crab Meat - picked over for any shells (and drained if canned)
- Optional for Serving: Sliced Scallions, Chopped Cilantro, Sesame Seeds, Sweet and Sour Sauce, Wonton Chips (recipe below)
Instructions
- Mix creamy base for crab dip: In a large bowl, combine the cream cheese, mayonnaise, sour cream, garlic, mirin, Worcestershire, soy sauce, sriracha and salt. Season with a 1/8 teaspoon of ground black pepper. Stir to combine.
- Add cheeses, water chestnuts + crab: Add in 2/3 cup of cheddar, all the parmesan and the water chestnuts. Stir to combine. Gently fold in the lump crab meat and the scallions. Taste and adjust for seasoning with salt, pepper and sriracha if desired. Optional: Cover the bowl tightly with plastic wrap and chill in the refrigerator for 2-24 hours. (SEE NOTES)
- Preheat oven to 400 degrees F. Lightly grease a 9-inch baking dish with nonstick cooking spray.
- Add dip to baking dish: Transfer the crab mixture to the prepared baking dish. Use a spatula to gently spread out the mixture into an even layer. Sprinkle the top evenly with the remaining 1/3 cup cheddar cheese.
- Bake: Place the dish in the oven and bake for 20-25 minutes, or until the dip is bubbly and golden on top. Optional: Switch the oven to broil during the last 2-3 minutes of baking. Make sure you watch the dip carefully to prevent the top from turning too brown!
- To serve: Garnish with fresh herbs and drizzle with sweet and sour sauce. Serve immediately with wonton chips. Enjoy!
Video
Notes
- Cream Cheese: You can substitute an (8 ounce) block of regular cream cheese for the whipped cream cheese. To do so, use a handheld or stand mixer and beat/whip all the ingredients together in step 1. Then, proceed with the recipe as directed.
- Not a fan of hot dips? This crab Rangoon dip can also be served cold! To make cold crab Rangoon dip, prepare recipe through step 2. Refrigerate for 2-24 hours to allow the flavors to develop. Remove from fridge, serve and enjoy! (Note: You can either use ½ cup of the white cheddar or all of the cheddar in the dip if desired)
- Optional, but recommended: For the best flavor allow the mixed dip to chill in the refrigerator overnight before transferring to a greased baking dish, topping with remaining cheese and baking.
- To make wonton chips at home: Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil for easy cleanup. Spray the foil with nonstick cooking spray. Use a sharp knife to cut wonton wrappers into desired shapes or sizes. Place wonton wrappers in a single layer on the prepared baking sheet. Spray wrappers with nonstick cooking spray. Bake wrappers in the oven for 5-7 minutes, or until golden brown and crispy. Remove from oven and season with salt. Let the chips cool on baking sheet. Chips can be stored in an airtight container on the counter for up to 2 days.
Nutrition
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We could easily turn this one to one great week dinner ! Thank you !
Ooo 2015? That must have been one of the first posts I saw on your blog!
Naturally, I don’t remember the old photos, but these new are so mouthwatering. Needless to say, the dip looks so hearty and inviting. I will take 1/2 of this skillet please! lol
My parents go crabbing every summer and they’re always looking for new ways to use the crabs they catch. I’m sending this to them, with the caveat that they can’t make it until I come for a visit. This looks sooooo good! I can’t wait to try it!
Wondering how on earth I missed this the first time around Chey! So glad you re-shared because this looks mighty delish. I’m thinking this may need to make an appearance at our Super Bowl party this year. We totally love crabmeat, so I know it would be a hit!
Oh such great appetizer food! Simple and fancy at the same time!
Emily, Thank you so much! Simple yet fancy is a great way to describe these! Cheers and thanks for stopping by!! 🙂
Let me tell you how happy I am that you’re treating us to this recipe. My daughter and I were chatting the other day about how much she loves crab rangoons…I don’t quite remember why we were talking about them (HA!) but – I’ve never made them and would love to surprise her. Now I can!! Thank you so much, dear! And btw – I feel your pain – yes, we live in the colder part of the country, however, humidity and I…well, really my hair…do not get along. So that might be a tougher road… 🙂
Oooops – forgot to mention…love your pictures!
Annie – Your daughter and I would get along, because I adore crab rangoons too (or is that obvious?). I hope you do make these for her, except these aren’t like the traditional wonton wrapped rangoons.. fair warning! As for the weather, I wish there was a place that had fall/early spring weather year round. That would be delightful- no harsh winter, no scortching summer. Win, Win! And my hair hates the humidity too! I’d be curious to meet the person who says their hair loves humidity 🙂 Cheers, pretty lady!
Cheyanne – I live in Connecticut and we’ve been stuck in a cold weather stint from December to April. We actually got a bit of snow last week. The trees haven’t even blossomed yet. I’m looking forward to the warmer weather, but I feel your pain for the broken AC! Not fun at all. I’ll have to send this recipe to my friend down in Florida as she loves Crab Rangoon!
Erin- Oh no, a cold weather stint (especially one THAT long) is just aweful!! Sounds like we are on opposite sides of a very bad coin! I have my fingers crossed that warmer weather finds its way up to Connecticut.. but with AC and nothing too outrageously hot 🙂 Thanks so much for stopping by and commenting! And for sending this recipe to your friend! I hope she enjoys it! Cheers!
I am a huge fan of crab rangoons and these little guys look fantastic! Sorry to hear about the AC!
Rachelle – Thanks girlie! AC is fixed… or so the AC man says, I donno how much I belive him because it keeps going on and off. Good thing I don’t pay him by the hour. lol. Cheers!
Hold on, I have to put down my tissue that I used to wipe away my empathic tears. Nah, I’m just kiddin’. Listen, I have four words for you: Turn. On. A. Fan. It’s an old trick of mine I used when I lived in Florida. Seriously thou, I’m very glad you were able to hold it together long enough to write this post and share this wonderful recipe (how did you know that I love both crab rangoon AND puff pastry??) I can’t wait to try this at home and it’s way easier than traditional crab rangoon (mine always split open and make a big mess). Also, leftovers the next day for brunch with fried eggs would be so yummy!
Karrie- You are lucky that you are my #Bestie, so I will keep my sarcasm to a minimum… actually, I will just text you my response 🙂 You and your unsolicited advice! You love everything, including ham (yuck), so I could have guessed crab and puff pastry was on that list! I didn’t think of adding a fried egg to these, but I bet that would rock the house! Thanks for the idea! Stealing, for sure! Cheers, smart-a$$!
These are seriously the cutest little things ever! I love crab rangoons – this is such a clever idea! Must make :).
Annie- Thanks, chicka! I wonder if I made them non-mini, would they be as cute? Something about little nom-noms…gotta love em! Cheers!
Cheyanne! I love crab! this look delicious! I love the creaminess together with all that crunch! love it!
Gaila, Thanks girlie! When it comes to texure of food I, too, love the combination of crunchy and creamy 🙂 SO good! Kind of like your empanadas you posted! 🙂 Great mind/ great tastebuds think alike! Cheers!
To be perfectly honest, I can’t stand the cold, nor heat, nor humidity. I’m a low maintenance person who is high maintenance when it comes to the climate. I’m glad your air conditioning is up and running. The crab rangoons are adorable!
Thao- Sounds like we are cut from the same cloth! I too am low maintenance in everything, aside from the climate… especially in my house! 😉 Thanks for stopping by! Cheers, my friend – to great food and perfect weather to enjoy it in 🙂
While I complained about the massive snow storms that we had in Boston this year, Florida would not be tops on my lists of places to live. The heat and humidity in the summer is so unbearable. That said, i had no idea it was already air conditioning weather in Florida. . .I’m still wearing sweaters and coats in Boston. Anyhow, I hope your aircon gets fixed lickety split. And lucky girl for discovering the ragoon puffs patiently waiting for you. I would be pleased to find them whether I was dealing with no aircon or sweaters and coats.
Lynn- Thank you! Finally someone who understands how unbareable humidity is!! While I complain about that, I still wouldn’t wish the snow storms you all had to bear this year on my worst enemy! We need to find a tropical paradise with moderate weather 🙂 Air conditioning unit has been fixed, thank gosh. Thank you so much for stopping by and the kind words! When I remembered I had JUST put these in the refrigerator to reheat later, I felt extremely lucky… because they were still warm, but not so warm that they made me more miserable 🙂 Cheers and warm wishes for a wonderful week!
As a northern girl who moved to Florida for warmer weather, I would much rather be hot than cold 🙂 Being without air conditioning is no fun though. But these little crab rangoon puffs look amazing. I would love to snack on a few of them right now!
Ashley, I keep hearing that a lot from ladies who moved from FL up to the North. I feel like you guys are forgetting how dang humid it gets here! lol 🙂 I can deal with the humidity and heat, but with no air.. not so much! Thank you for stopping by and the kind words! Cheers to a wonderful rest of the weekend!
Haha, now I’m embarrassed. I’ve been mostly kidding complaining about our weather. To be honest, I can’t stand sweltering weather. By the way, that warm temperature you promised to send has arrived today (usually, we have nice weather during a business week which deteriorates right before the weekends, but this time it’s reversed). Sorry for mentioning that, but anything delicious I asked and anticipated as well, hasn’t been delivered yet. Weird, isn’t it? So, if this lovely pastry hasn’t gone yet, you can send a few (dozens) please!
Ben – *Giggling* I KNOW you were “kidding complaining” about your weather. I was simply poking the fun right back at you… and giving you a lil shout out in the process 🙂 What are friends for, if not to make fun of each other and promote each others blogs in the process! I’m so glad warm weather found its way up your way! Yay to that! As for sending you delicious treats… I will send you some as soon as I recieve my shipment of Havoc Donuts! 🙂 Cheers, buddy… hope you are having a terrific weekend!!
They look truly delicious
Thank you so much, Paul! Cheers!!
Cheyanne, this recipe looks amazing! I have never heard of these before, so thanks for the introduction. I will be making these for the next get together I’m invited to. #rockstar As for your complaint, imagine everything you said except you are in Georgia and there is no beach. I’m not feeling sorry for you! hahaha How did anything get done before air conditioning!
Tammy- thank you so much, pretty lady! If you end up making these for a get together, do let me know how they go over! As for the weather “debate”.. I wasn’t trying to complain as much as get across the point that the grass is always greener on the other side. I live in Orlando, so I’m not really near a beach! (lol) But, you win! 🙂 How anything ever got done before air conditioning? I have no idea!! Cheers and warm wishes for a wonderful weekend, my friend!
Wonderful weekend to you too! I was wondering if there is a substitute for the sake? Would there be a big difference if I just added white wine?
Tammy, absolutely.. a dry white wine would be a fine substitute. Or you could even use Rice Wine Vinegar. Its just a splash, so it’s not a deal breaker; just there to add a touch of flavor 🙂 Thanks for asking, just in case someone else has the same question!