Crab rangoon dip

Crab rangoon dip

 

INGREDIENTS:
1 (12-ounce) package 2-inch won ton wrappers, halved diagonally
8 ounces cream cheese, at room temperature
1/4 cup mayonnaise
1/4 cup sour cream
12 ounces lump crab meat
1 cup shredded Black Creek Sharp White Cheddar Cheese, divided
1/4 cup freshly grated Parmesan cheese
3 green onions, thinly sliced
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon Sriracha, optional
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste.


DIRECTIONS:
Preheat oven to 350 degrees F.
Place won ton wrappers onto a baking sheet; coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 5-6 minutes; let cool and set aside.
Preheat oven to 425 degrees F. Lightly coat a 9-inch baking dish with nonstick spray.In a large bowl, combine cream cheese, mayonnaise and sour cream. Stir in crab meat, 1/2 cup white cheddar cheese, Parmesan, green onions, Worcestershire, soy sauce, sesame oil, Sriracha and garlic powder; season with salt and pepper, to taste.
Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup white cheddar cheese.Place into oven and bake until bubbly and golden, about 20-25 minutes.
Serve immediately with won ton wrappers.

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