Cheesy Crab Rangoon Dip Stuffed Pasta
Serves: 10 - 12
  • 16 ounces Rigatoni, or your favorite pasta noodle
  • 1 Pound Lump Crab Meat
  • 24 ounces Cream Cheese, room temperature
  • 2 cups Diced Roasted Red Peppers
  • 1 Tbsp. Tarragon, chopped
  • 2 Tbsp. Parsley, chopped
  • ⅓ cup Lemon Juice
  • 1 tsp. Smoked Paprika
  • 1 Tbsp. Salt
  • 2 tsp. Ground Black Pepper
  • ½ cup Sour Cream
  • 2 cups Tillamook Mexican 4 Cheese Shreds
  • 1 tsp. Worcestershire
  • 2 Tbsp. Hot Sauce
  • 1 tsp. Soy Sauce
  • 1 cup crushed Butter Crackers
  1. Cook noodles according to package directions in a large pot, subtracting 2 minutes from the al dente time.
  2. Meanwhile, mix the cream cheese in a large bowl with a spatula for 1 – 2 minutes, until smooth and soft. You can do this by hand or with a stand mixer.
  3. Strain any excess liquid off of the roasted red peppers and chop.
  4. Add the chopped peppers, tarragon, parsley, lemon juice, smoked paprika, salt, pepper, sour cream, 1 cup of shredded cheese, hot sauce, Worcestershire, and soy sauce to the cream cheese. Mix until combined.
  5. Fold in the crab meat into the cheese mixture with a rubber spatula.
  6. Once the pasta has cooked, strain it and return the noodles back to the pot. Gently toss the cheesy crab mixture and pasta together.
  7. Place mixture into an ovenproof baking dish and sprinkle the top with remaining 1 cup of shredded cheese. Bake at 350F for 10 – 15 minutes, or until the cheese has melted and the pasta is hot throughout.
  8. Add a layer of crushed crackers and bake for an additional 5 minutes.
  9. Serve immediately.
Recipe by Slice of Jess at