Last Saturday we had family game night at our house. Following a low carb meal we played Uno for several hours and had a wonderful time. Samantha made a wonderful Crab Rangoon Dip for the snacks while we played and everyone loved this.
I had found the recipe a couple of weeks ago and then couldn’t find where it was on the web. I was frantic and emailed Tracy from Unbreaded and she was able to lead me in the right direction.
The recipe was found on The World According to Eggface.
We served it cold with a vegetable tray to use to scoop the Crab Rangoon Dip. I decorated the eggs with spiders on them just like was shown on The Rogue Cookie’s blog.
Crab Rangoon Dip
4 oz. Cream Cheese (or Neufchatel cheese), softened
1 (6 oz.) can of Crab Meat, drained
1 1/2 teaspoons Soy Sauce
1 Green Onion, diced
2 Shallots, chopped
1 clove Garlic, minced
a few twists of Black Pepper
dash of Kosher Salt
Saute shallots and green onion till golden. If you can’t find shallots 1/4 of a red onion would work but I like shallots for this. Add garlic cook 1 minute more. Set aside to cool. Mix cream cheese, crab, soy sauce and seasonings together. Add cooled veggies. Mix till well combined. You can eat this cold or hot.