Crab Rangoon Dip Recipe

Crab Rangoon Dip Recipe

Ingredients

1/4 cup chopped scallions

2 tablespoons each chopped fresh cilantro and ginger

1 teaspoon sugar

two packages cream cheese, softened, 8 ounces each

2 tablespoons lime juice

salt to taste

one can lump crabmeat, 6.5 ounces

Directions

1. preheat oven to 400°. Coat a 3 cup oven proof dish with nonstick spray.

2. Minced scallions, cilantro, ginger, and sugar in a food processor.

3. Add cream cheese and lime juice, then pulse to combine. Season with salt and transfer to a bowl. Fold crabmeat into cream cheese mixture. Transfer to prepare dish. Bake dip until hot in center and bubbly, 15 minutes. Serve dip with fried wonton chips. Makes 3 cups.

Crab Stuffed Mushrooms Recipe

Crab Stuffed Mushrooms Recipe

4 cups of mushrooms
1- 8 oz. box of cream cheese, softened 
1 (approx. 5oz.) small can of crab meat

1/2 red pepper, small dice
4 green onions, small dice
1/4 cup of parmesan cheese, grated
1/2 teaspoon of sea salt
1/4 teaspoon of pepper

In a mixer with the paddle attachment, stir together cream cheese, crab, red pepper, green onion, parmesan, salt and pepper until well combined.  Put filling into a pastry bag.



Remove stems from mushrooms and place bottoms up on a baking sheet.  Pipe the mixture into each mushroom.


Bake at 350 degrees for 10 minutes until the mushrooms are tender.  

LOUISIANA HOT CRAB DIP

LOUISIANA HOT CRAB DIP

• 1/2 pound jumbo lump crabmeat, free of shells
• 1 (8 ounce) package cream cheese
• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan
• 3 tablespoons minced green onions (white and green parts)
• 2 large garlic cloves, minced
• 2 teaspoons Worcestershire sauce
• 2 tablespoons fresh lemon juice
• 1 teaspoon hot sauce
• 1/2 teaspoon Old Bay seasoning
• Salt and pepper to taste

1. Preheat oven to 325 degrees F.

2. Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top. Serve hot.

3. Serve hot, with hot sauce on the side for those who like it spicy.

Baked Crab Rangoon Recipe

Baked Crab Rangoon

Ingredients

Ingredients:
1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
14 won ton wrappers
1 small green onion
4 oz surimi imitation crab
3 oz cream cheese

Directions

In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth.
Stir in crab and onion.
Place 2 teaspoonfuls in the center of each wonton wrapper.
Moisten edges with water; bring corners to center over filling and press edges together to seal.
Place on a baking sheet coated with non-stick cooking spray.
Lightly spray wontons with nonstick cooking spray.
Bake at 425 °F (210 °C) for 8-10 minutes or until golden brown. Serve warm. 

Cilantro and Lime Crab Salad in Avocado

This Lime Crab Salad served in Avacado halves is perfect for a summer afternoon or a light lunch on any day. I have long been a fan of crab salad and enjoy when I can find a recipe that is on the healthier side for it. Living in the Southern California I also enjoy any recipes that use my favorite fruit, avacados!

Cilantro and Lime Crab Salad in Avocado Halves

(Original Recipe)

1/2 cup lump crab meat

1/2 tbsp light mayonnaise

1 tbsp fresh cilantro, chopped

2 tsp red onion, diced finely

1-2 tsp jalapeño, diced finely

1 tsp lime zest

Juice from 1/2 a lime

Sea salt and freshly cracked pepper, to taste

Dash of cumin

1 avocado, cut in half, pit removed