Saturday, November 7, 2015

Crab Rangoon Dunk & Chips

   Just like the best Crab Rangoon appetizers you've ever had at an Asian restaurant, this easy delectable dunk and chips recipe will amaze you!  Its familiarly warm, savory and nutty flavors will be a favorite for your family and friends. Ready? Let's do it.

Preheat oven to 375° 
14 oz cream cheese ( 1 1/2 pkgs. Can use lighter neufchatel)
1/2 cup sour cream 
15 oz. pouched crab meat or 3 cans well drained white crab meat*
4 green onions, finely diagonally chopped
2 tbs finely chopped of each: red bell pepper, green bell pepper

3 tsp. powdered sugar
2 tsp. of each: garlic powder, Worcestershire sauce, onion powder
1 tbs each: cayenne, white pepper
2 tbs fresh lemon juice

In a large bowl, melt the cream cheese in the microwave for about a minute. 
Add the sour cream and green onions, bell peppers and crab meat. Mix. Add powdered sugar, remaining seasonings and lemon juice. Fold and mix well.

Pour mixture into lightly buttered shallow 8 inch oven-proof dish or something similar as shown.
Bake for about 30 minutes till brown and bubbly on top and edges. (Ovens vary, so you may have to add an extra few minutes.) Remove and let cool at least 5 minutes.
Top with a sprig of parsley and thin slice of lemon for freshness and  pretty presentation.

Wonton Chips:
In an oil sprayed cookie sheet, fold 2-3 dozen wonton wrappers* into double-edged triangles. Spray over the tops. Bake at 400°  for about 8-10 min just until they are brown
WATCH CAREFULLY so that they don't char. Remove from oven and use for dunking.

Store in fridge and reheat future portions.

* If you do NOT like shellfish or have allergies, you can use imitation crab meat.

** Although the wonton chips will be so much like the rangoon itself, you can use wonderful pork rinds or pita chips.

Questions, comments or reviews? Please indulge me with your words!