In honor of SHARE's 20th Anniversary (And, to prepare for the big Celebration), we're currently accepting recipes for the Great SHARE Recipe Swap.
To whet your appetite, here's a recipe provided by SHARE member Jillian Schellhammer, who works in Provider Enrollment in our hospital.
Crag Rangoon Dip with Toasted Won Tons and Sweet Thai Chili Sauce
About this Dish: I'm always preparing my house's dinner for the week on Mondays.. Feeling good, beginning of the week, I'm thinkin', "let's have a movie night Friday, and I'll make snacks!" - meaning, I will be tired after a long work week and have to host friends that I invited when I was energized (this happens, well, every week..). So, I prepared my Monday grocery shopping list and set off to the store. Thursday comes around, I'm already dreading hosting this little get together - thinking about all the cooking I will have to do.. Is there a way I can just order pizza..? Then it's Friday. I know how I am, I do this all of the time, I know that I'm going to go way overboard - and what do I do? Just that. BUT! It was totally worth it, and actually ended up being decently easy (just time consuming, you can easily make the thai chili sauce ahead of time or use store bought - I prefer homemade). Give it a try to wow your guests, or just yourself when you're craving some crab rangoons but really don't want the guilty feeling at the end.
Ingredients and How to Make It:
Crab Rangoon Dip Ingredients:
12oz lump crabmeat (or imitation crab), drained and shredded
8 oz cream cheese
1/3 cup sour cream
1 1/2 cups shredded mozzarella cheese
1 1/2 tsp Worcestershire
2 tsp soy sauce
3 tsp lemon juice
2 tsp Sriracha
2 cloves minced garlic
1/2 tsp black pepper
1 package won ton wrappers (optional)
Sweet Thai Chili Sauce Ingredients:
1/2 cup maple syrup
1/4 cup water
2 tbsp white vinegar
1 tbsp. cornstarch
1 tsp garlic paste
1 tsp salt
1/2 tsp red chili flakes (I add a dash more for a little more kick!)
Preheat oven to 350F
IF DIPPING WITH WON TONS: Cut them into triangles, 2 per sheet. Add them to a baking sheet lined with parchment paper, spray with cooking spray, and bake for 5-7 minutes until golden brown. Set aside.
In a large bow, mix crabmeat, cream cheese, sour cream, 1 cup shredded mozzarella, Worcestershire, soy sauce, lemon juice, Sriracha, garlic and pepper. Add salt to taste, give it another stir, and add to a casserole dish.
Top with remaining 1/2 cup of mozzarella cheese and bake for 25 minutes until the top begins to brown.
While dip is cooking, whisk all Sweet Thai Chili Sauce ingredients in a small saucepan and bring to a boil. Once boiling, reduce heat to low and simmer for 10 minutes or until thickened.
Garnish hot Crab Rangoon dip with Sweet Thai Chili Sauce drizzle and chopped scallions. Dip with toasted won tons or dippers of your choice.
Additional comments: Baked won ton wrappers can easily be substituted with any chip/cracker of your choice.
Leftover Sweet Thai Chili Sauce can be stored in a jar in the refrigerator for a few months.
FYI, won ton wrappers are found in the produce section!
Personal recipe blog coming SOON!
Submitted By: Jillian Schellhammer
Department: UMass Memorial Medical Group - Provider Enrollment