Sunday, November 20, 2011

Crab Rangoon Dip

     Unfortunately, there are no gluten free wonton wrappers out on the market yet. So I greatly miss crab rangoon. I ran across this recipe yesterday on Pinterest and HAD to make it. I did some research on gluten free canned crab meat. Chicken Of The Sea says on their website that theirs is safe, so that's the brand I went for.
     This was super easy to whip up.  I mixed it in the same bowl that it went into the oven in so cleanup was even a breeze. I basically cut the original recipe in half. You would want to double it for a party or potluck.
The original recipe can be found here: Crab Rangoon Dip Mine is as follows.....

Crab Rangoon Dip

1 can crab meat (drained)
8oz. cream cheese (1 block)
1/4 cup sour cream
3 green onions, chopped
1  tsp. Worcestershire sauce
1 Tbsp powdered sugar
-1/2 tsp garlic powder
-1/4 tsp lemon juice
Generously spray a oven safe bowl or pan with cooking spray. Microwave the cream cheese in the dish for about 1 minute. Chop the green onions. Add the green onions and crab meat to the bowl. Add the sour cream, Worcestershire sauce, lemon juice, garlic powder, and sugar to the bowl. Mix thoroughly and bake in a 350 degree oven for about 35 minutes. Serve hot with gluten free crackers or chips.
Microwave the cream cheese for about 1 min.

Dice the green onions

Add the crab meat and green onions to the bowl.

Add the remaining ingredients and mix well.

Bake at 350 Deg. for 35 minutes

After 35 min. it should be bubbly and cooked through.

Dip should be served while hot.



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