Let's Get a Little Crabby

I have a thing for Crab Rangoon, but making each individual little rangoon isn't my favorite thing to do.  So when I ran across this recipe for Crab Rangoon dip, I knew I wanted to give it a try.  We whipped up a batch the last time Ian and Kayla came over -- everyone loved it!  Thought you might enjoy it too so I'm sharing the recipe with you today.

Here's What You Need

2 cups crab meat (I used Crab Classic)

2 blocks (16 oz.) cream cheese

1/2 cup sour cream

2 green onions, chopped

1-1/2 tsp. Worcestershire sauce

2 Tbls. powdered sugar

1/2 tsp. garlic power (not salt like is in the picture)

1/2 tsp lemon juice

Here's What You Do

Soften the cream cheese in the microwave for a minute.

Chop the green onions (including the green stems).  

Mix chopped green onions, crab meat, sour cream, Worcestershire sauce, powdered sugar, garlic power and lemon juice together.

Bake for 30 minutes in a 350 degree oven.  

Serve hot.  You can dip crackers, fried wontons, pork rinds, or my favorite, Stacy's chips.  It tastes pretty wonderful!  

Let me chat about the crab meat I used for a minute.  My favorite is Crab Classic.  You can find it in the refrigerated seafood section of your grocery store.  Crab Classic is my go to crab meat for tons of reasons.  

Crab Classic products are made in a 100% gluten-free facility and is certified heart healthy by the American Heart Association.  It is made from wild Alaskan Pollock and King Crab meat.  If you would like to check out this product in more detail, hop over to their website at http://www.trans-ocean.com/crab_classic.html.

For this recipe, I purchased two bags of the crab meat and had a bit left over.  The bag is resealable, so I just sealed it up and popped it in the frig.  The next day, I tossed it on my salad for lunch.  It's only 80 calories for 1/2 cup serving!  

Just look at this goodness!

There's a recipe on the back of the package for Real Simply Seafood Salad.  I'm definitely serving it at my next luncheon!  Do you have a favorite crab meat recipe?  Would love to hear about it.

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