The New Crab Rangoons

There are few people who would admit that crab rangoons are their foodie vice. A-Tooch has never been a big fan of Chinese takeout, so this cheesy menu option always seemed to be her out.

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When I saw this recipe to “classify” crab rangoons a bit I knew I had to try it. No deep frying and big pieces of crab I knew would be non-imitation crab meat? That’s a go.

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The New Crab Rangoons
adapted from Frito-Lay

8 oz. low-fat cream cheese, softened
1 tsp. soy sauce
1 1/2 tbsp. low-fat sour cream
1/2 tsp. Worchester sauce
1/2 tsp. hot sauce (I used Frank’s Red Hot)
(1) 6 oz. can fancy white crab meat, rinsed and drained
1 green onion, finely diced
about 24 Tostitos Scoops tortilla chips (whole grain preferred)

Preheat oven to 350°F. In a medium bowl, beat together the sour cream, cream cheese, soy sauce and Worchester. Gently fold in the crab meat and green onion and mix until combined. Arrange the tortilla chips onto a cookie sheet, discarding any broken chips, and stuff each chip with the mixture. Bake for 15 minutes or until tops just begin to brown.

The recipe was super easy and delicious, with fresh crab taste. My only advice is to heat and serve immediately as this recipe is neither good cold, nor does it reheat well. Soggy tortilla chip alert!

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