Those Little Fried Chinese Rangoons: Crab Rangoon Dip

My daughter put this together one day when she was bored.

Can you believe an 18 year old would be bored?

But she put to work her best talents,

cooking,

baking,

and chef-ing.

Don't you just love those little fried crab rangoons that they serve

in Chinese restaurants?

I could sit and eat a whole plateful.

Well folks, now you can eat as much as you want at home.

Thanks to my bored 18 year old daughter.

Which by the way, she wants to attend a culinary school

when she graduates from high school.

She is even talking pastry chef.

Wowza!! Can you believe that?

But getting back to the rangoon dip....

This is how Randi did it.

Crab Rangoon Dip

2 cans crab meat (the same size as a regular tuna can), (drained)

16 oz. cream cheese, soft

1/2 c. sour cream

4 green onions, chopped fine

1 1/2 tsp. Worcestershire sauce

1 TBS powdered sugar

1/2 tsp. garlic powder

1/2 tsp. lemon juice

6-12 drops of hot sauce (depending on your preferred spice temp)

Preheat oven to 350 degrees F.

Add the chopped onions with the crab meat. Place the soft cream cheese in med size bowl. Add all ingredients to the cream cheese. Stir until well mixed. Pour into (I used a round cake pan) a pan and bake for 30 minutes. Serve hot with chips.

You could probably place this in a crock pot after it's baked to take to get-togethers and parties.

This recipe is linked to:

Miz Helen's Country Cottage ~ Full Plate Thursday

Foodie Friends Friday

The Better Baker ~ Weekend Pot Luck
This recipe was featured at Weekend Potluck