Rock Crab Rangoon Dip

Rock Crab Rangoon Dip with sourdough bread crisps. Credit: Jake Stein

The delicate meat of locally caught San Diego rock crabs blends with cream cheese and classic Asian seasonings to make a crowd-pleasing party dip. This warm, indulgent spread captures the beloved American Chinese flavors of crab rangoon - serve it hot with toasted bread or fried wonton chips.

San Diego is home to three different rock crab species - the red rock crab, brown rock crab, and yellow rock crab. Of these, the yellow rock crab is the most common, and thrives in muddy bottom environments where local commercial fishers set their baited traps. These live-caught crustaceans have become a cherished and accessible seafood option for many San Diegans.

A male and female rock crab - the males tend to have heavier, bulkier claws. Females tend to have more more meat in the body of the crab. Credit: Jake Stein

While smaller than the iconic Dungeness but more substantial than their East Coast blue crab cousins, rock crabs require some dedication to enjoy. Armed with scissors, a small mallet, and an ice pick or chopstick, you can master the art of crab cracking. Set the stage for effortless cleanup by laying down some cardboard or banana leaves as your working surface.

Breaking down a rock crab is best treated as a social activity. The combination of conversation and cracking shells turns a simple meal into a celebration. And if you're planning to save some meat for a recipe like this one – having a friend nearby helps keep your sampling in check!

Picking the meat from freshly steamed rock crabs. A chopstick assists with getting in the nooks and crannies.

Photo Credit: Jake Stein

Ingredients and crab meat are mixed before baking.

Photo Credit: Jake Stein


Serves 4

Ingredients

  • Toasted sourdough bread, thinly sliced OR fried wonton wrappers, for dipping

  • ½ pack of cream cheese

  • 2 cups rock crab meat (or substitute other San Diego crab species)

  • 2 tablespoons spicy chili crisp

  • 2 tablespoons sweet chili sauce

  • ½ cup chopped green onion

  • 1/4 cup shredded melting cheese, like mozzarella or muenster (optional)

How to Prepare:

  1. Preheat oven to 350°F. While oven is heating, combine all ingredients (except bread) in a bowl, and stir to evenly combine.

  2. Grease a small pan or oven-safe serving dish, then add your mixed crab and cream cheese blend. Top with shredded cheese, if using.

  3. Bake at 350°F for 10 minutes. For a browned and bubbly “crust,” broil for an additional 3 minutes.

  4. Remove and serve immediately with toasted bread or fried wonton wrappers.

Emily Miller

Emily Miller is a 4-season fisheries observer on the West Coast, with a background in marine ecology and commercial fishing.

She has been on a journey towards resourcefulness and value-added seafood ever since 2016, when she sampled a phenomenal smoked black cod collar in Alaska. It had been pulled from the discard bin at the local fish processor - proving that what is thrown in the trash often doesn't belong there. Her fridge is stocked with fish roe, fresh liver, homemade fish skin pet treats, and fish amino acids for her home garden.

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