The Villages Gourmet Club Recipe

Crab Rangoon Dip
by Debbie Reid

Crab Rangoon Dip Serves: 15-25 portions.
Preparation: 10 minutes. Cook: 30 minutes.

12 oz. Canned Crabmeat (Drained)

12 oz. Cream Cheese (Softened)

¾ C. Swiss Cheese (Shredded)

⅓ C. Parmesan Cheese (Grated)

3 Whole Sallions (Chopped)

2 T. Sweet Roasted Red Peppers (Chopped)

1 t. Horseradish

1 T. Worcestershire Sauce

1 T. Milk

¼ t. Garlic Power

¼ t. Salt

⅛ t. Black Pepper

2 T. Chopped Slivered Almonds

1 Scallion Greens (Chopped for garnish)

1 Box Savory Crackers like "Sociables", "Club", "Toasteds" or "Ritz" brand

• Preheat the oven to 375° F. Grease and flour an 8 X 8 inch baking dish.
• Check the Crabmeat for broken shell pieces. In a large bowl, mix together all the ingredients except the Almonds, Scallion Greens and Crackers.
• Fill the baking dish with the mix and bake for 20-25 minutes until it bubbles around the edges. Top with the Almonds and bake for 5 minutes more. Garnish with the Chopped Scallion Greens. Serve with Savory Crackers for dipping.

"Rangoon" - Now called Yangon, it was the capital of Myanmar until 2006. It was named Rangoon when the British took over Burma in 1852, until after WW-II (1948). The dish, Crab Rangoon, was not a Burmese food. It was concocted in the US by Joe Young for the Trader Vic's restaurant chain about 1956. You see, Cream Cheese is not used in Asian cuisine. However, now you can find these sweet "Crab Puffs" or "Crab Pillows" on many Chinese restaurant menus.