Crab Ragoon Dip
8 ounces cream cheese softened
3 green onions sliced
12 ounces canned crab meat drained
¼ cup mayo
¼ cup sour cream
1 tablespoon Worcestershire sauce
2 teaspoons soy sauce
2 teaspoons lemon juice
¼ cup fresh parmesan cheese
1 cup shredded Colby-Monterey Jack cheese set aside an additional ½ cup (optional)
1 teaspoon salt
1 teaspoon pepper
sweet chili sauce
1 package wontons wrappers
olive oil or cooking spray
salt to taste
Preheat your oven to 350°F.
In a medium bowl, combine the cream cheese, green onions, drained crab, mayo, and sour cream well.
Add the Worcestershire sauce, soy sauce, lemon juice, parmesan cheese, Monterey jack cheese, salt and pepper. Combine ingredients thoroughly with a hand mixer to make sure that your dip is extra smooth and fluffy.
Spread your creamy mix in an 8x8 pan and sprinkle with the extra cheese you set aside if you’re a cheese lover. Bake in oven for 20 to 25 minutes or until bubbling.
Once it's out of the oven, pour on some of the sweet chili sauce over. Garnish with some chopped green onions or parsley if you like.
Open up a package of wonton wrappers and cut each wrapper in half to make two triangles.
Lay each wonton triangle on a baking sheet and lightly spritz each triangle with cooking spray or olive oil and sprinkle with some salt.
Bake them for 4 to 5 minutes. The wontons should have crispy browned edges and a white center. Be careful not to overcook them. They can burn easily because they’re so thin.
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