Creamy Crab Rangoon Dip with Wonton Chips

Creamy Crab Rangoon Dip

My two favorite treats when we order Chinese food are hot & sour soup and crab rangoons. A couple years ago I created a hot & sour soup recipe that I am quite happy with. (It’s on my old blog — I’ll have to move that post over here!). But crab rangoons always seemed like they’d be fussy (and fried — and I don’t really like to deep fry food in my kitchen). After browsing several recipes for crab dip, I cobbled together a recipe for crab rangoon dip! It is so easy to put together and was a big hit when I brought it to a girls’ night out dinner (my friends are the best recipe testers).

Creamy Crab Rangoon Dip

Last night I made it again, just to make sure I had everything right (not because I wanted to lick the bowl or anything, LOL!). My family also raved about it, including my picky son who remarked, “Actually, it’s not bad!” Trust me — that was a compliment. This is a dip that I think will go into frequent rotation around here!

Creamy Crab Rangoon Dip with Wonton Chips
An easy, cheesy, yummy dip. Perfect when you have a craving for those delicious crab rangoons from your favorite Chinese restaurant!
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Ingredients
  1. 6-oz. can of crabmeat
  2. 4 oz. softened cream cheese.
  3. 1/3 c. mayonnaise
  4. 1/2 tsp. Worstershire sauce
  5. 1/2 tsp. Tabasco sauce
  6. 1/2 tsp. lemon juice
  7. 3-4 scallions, chopped
  8. 1/2 c. shredded mozzarella cheese
  9. won ton wrappers
Instructions
  1. Preheat oven to 350 degrees.
  2. TO MAKE THE WONTON CHIPS: Take a stack of wonton wrappers and cut on a diagonal so you have piles of triangles. Arrange in a single layer on a cookie sheet and bake for about 5 minutes -- just until the wontons are crispy.
  3. Using a fork or a hand mixer, combine the crabmeat, cream cheese, mayo, Worsterhire sauce, Tabasco sauce, and lemon juice in a medium bowl. Stir until the ingredients are well combined. Add the scallions and mozzeralla cheese and stir to incorporate into the mixture.
  4. Transfer dip to a shallow, oven-safe dish and bake uncovered for approx. 20 minutes until the dip is hot and bubbly.
  5. Garnish the dip with additional scallions if desired. Serve with wonton chips for dipping.
Notes
  1. Ovens vary, so be sure to keep an eye on the wonton chips to avoid burning them.
  2. To create an elegant appetizer, line mini muffin tins with the uncooked wontons, then fill with the dip. Bake for approx. 10 minutes or until dip is bubbly and wonton edges are crisp.
  3. No wontons? No problem! Simply substitute tortilla chips.
Pure Sugar http://puresugar.net/
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{Recipe} Bacon-Stuffed Mushrooms

Bacon-Stuffed Mushrooms

Oh my, it’s been a while since I shared a recipe with you. Well, I’m jumping right back and and I have a delicious appetizer today! I brought this dish to “girls’ night” type thing last night and they were a hit. My husband also raved about the samples I left for him. The best part? You can whip this up in no time at all.

Now, when I think of stuffed mushrooms I think of a sausage and breadcrumb filling, or even a crabmeat filling. I love how they taste, but I’ve never attempted making my own because… well, I’m not really sure. It just seemed like a labor-intensive process. Not so with this recipe. In fact, you can make the filling ahead of time to let the flavors develop, then stuff your mushrooms later, broil, and enjoy.

 

Bacon-Stuffed Mushrooms
Juicy mushroom caps stuffed with a creamy mixture of bacon and cheese.
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Ingredients
  1. 1 package (8 oz.) cream cheese, softened
  2. 1/2 cup crumbled bacon (or real bacon bits)
  3. 1 Tbsp. chopped scallions
  4. 1/4 tsp. garlic powder
  5. 1 lb. whole, fresh white mushrooms, stems removed
Instructions
  1. In a small mixing bowl, beat the cream cheese until it is smooth. Add the bacon bits, garlic powder, and green onion. Stir to combine. Spoon mixture into mushroom caps. Arrange mushrooms on a cookie sheet or broiler plan. Broil for 5-8 minutes until mushrooms are heated through and the tops have slightly browned. Serve warm.
Pure Sugar http://puresugar.net/