"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Crab Rangoon Recipe

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This recipe for Crab Rangoon, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jackie Schuller Wilson
Added: Monday, April 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. (8 oz.) cream cheese, softened
1 garlic clove, pressed
1 c. (4 oz.) shredded Swiss cheese
3/4 c. sweet and sour sauce
(Jackie uses LaChoy- red one)
1/2 pkg. (8 oz.) imitation crabmeat
1 green onion with top (about 1/4 cup thinly sliced)
1/4 cup toasted sliced almonds
Crispy Wonton chips (optional)

Directions:
Directions:
In small batter bowl combine cream cheese and pressed garlic. Add Swiss cheese; mix until well blended. Spread cream cheese mixture over bottom of 8" round baking dish.
Spoon sweet and sour sauce over cream cheese mixture. Coarsely chop crabmeat; sprinkle evenly over sauce. Microwave, uncovered on High for 4-6 minutes or until outside edges of dip are bubbly and dip is heated through.
Meanwhile, thinly slice green onion using a Santoku knife (if you have one). Sprinkle dip with green onion and almonds. Serve dip warm with Wonton chips, if desired. Yield: 16 servings.

Personal Notes:
Personal Notes:
Cooking Tip: If your microwave oven does not have a turntable, rotate baking dish halfway through microwave time.
To toast almonds, place almonds in small micro-wave safe dish, microwave 1-2 minutes or until golden brown, stirring after each 30-second interval. Cool completely.

 

 

 

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