SRC- Crab Rangoon Dip

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I got so excited when Sarah said she was going to have an SRC reunion, and that we were going to be assigned a blog to stalk, find a recipe and then make and blog about it.
And we were all going to post the same day, a Monday.  Which is today, and here's my recipe find.
Check out some of our past posts here at SRC
Boy what a find, I had so much fun going through Kathy's blog, and looking at the recipes.
Check out her other great recipes at A Spoonful of Thyme
Although, I stopped looking when I found this recipe. 
Open Face King Crab Rangoon
I mean Crab Rangoon? Really, who doesn't love this stuff.  When I find it on the menu at Chinese restaurants I order it. I've even made it a couple of times.  But Kathy's recipe was for Open Face King Crab Rangoon.
As much as I love King Crab, it's not in my budget, but I do buy snow crab and crab in little pouches and play with that.  I'm kinda well known for my crab cakes in these parts, having won the Peoples Choice the past two years in a contest in my part of the world.
I got so excited and picked up the ingredients, well, the affordable to my pocketbook ingredients, and proceeded.
Our local store didn't have any wonton wrappers, but they did have eggroll wrappers so I cut some of them down to size,  and then fried them up nice and crisp.

Set them aside and then proceeded to the topping.
And here is where I made an oops.  I relied on my memory, sigh and it played tricks on me.  I'd written down the ingredients list, got them all together, but ummm, mixed in the crab too soon. sigh.

I served this at our usual monthly Tapas Night and it was well received.   And just because it's me, I did change it up a little.
Here's my take on this great dish.

1 8 oz. package cream cheese, softened
1 small garlic clove, grated on a microplane
1/2 tsp. Lime Juice
1 tsp. Sweet Soy Sauce
1/4 cup heavy cream
1 small bunch green onions, chopped
6 oz. package crab meat (fresh pack)
1/2 package egg roll wrappers cut into quarters
oil for frying

Cut the egg roll wrappers into quarters, and fry them until nice and crisp and golden.  Set aside.
Combine the cream cheese, garlic, lime juice, soy sauce.  Heat through and add the heavy cream, then add the crab and warm through.  Add the chopped green onions at the end, and stir in.  Reserve a few pieces for decoration if desired.
This was actually quite dip like so I choose to serve it as a dip, and added a bowl of sweet and sour sauce at the side for the non seafood eating guests.  They dipped the wonton crackers I'd made and I was told this was so good.  My guests  left me a scant 1/4 cup so I knew it was good.
All recipes and their respective images are either original or adapted and credited, and are all the sole property of altairgate © 2011-2018, with all rights reserved thereof.  
Check out the rest of the great recipes from what I hope is but the first of many SRC reunions. 

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