Sandras Hot Dip Food

HOT CRAB RANGOON DIP WITH WON TON CHIPS

Hot Crab Rangoon Dip with Won Ton Chips image

Provided by Sandra Lee

Time 13m

Yield 12 servings

Number Of Ingredients 10

Ingredients

Two 8-ounce packages cream cheese, cut into cubes
Two 6-ounce cans lump crabmeat, drained and shredded
One 10-ounce can condensed shrimp bisque
1 teaspoon Worcestershire sauce
2 teaspoons lemon juice
2 teaspoons soy sauce
1 scallion, finely chopped
Peanut oil
1 package won ton wrappers
Salt, to taste

Steps:

For the dip:
Preheat broiler.
Combine all ingredients in mixing bowl and stir to combine. Place in a broiler-proof serving dish and broil for 10 minutes or until hot and bubbly.
For the won ton chips:
Heat 2 inches of peanut oil in a Dutch oven or fryer to 350 degrees F. Add won ton wrappers in batches to fry lightly. Remove from oil and let drain on paper towels before serving. Season with salt.

CRAB AND SHRIMP DIP

Crab and Shrimp Dip image

Provided by Sandra Lee

Categories appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

8 ounces chive and onion cream cheese, softened
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
2 tablespoons chopped fresh dill
2 tablespoons white wine
1 cup cooked chopped imitation crabmeat
1 cup cooked chopped shrimp
1/4 cup shredded Parmesan
1 loaf sourdough round bread or baguette, cut into 16 slices
Olive oil

Steps:

Preheat oven to 400 degrees F.
Combine the first 5 ingredients in a large bowl. Mix on medium speed using a hand mixer until blended. Fold in the crab and shrimp. Transfer to a shallow 2-cup baking dish. Top with Parmesan. Bake for 20 minutes or until top is lightly brown.
To make the toasted bread slices, place bread slices on a baking sheet. Brush with olive oil on both sides. Bake in oven for 8 minutes while dip is also baking. Serve crab and shrimp dip with toasted bread slices.

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