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| This is not a picture of my recipe but similar to how it should look. This is a version from Kraft Foods. |
Hello Clippers!
I love football season! Happens to be one of my favorite times of the year. I look forward to making some finger lickin' good foods and hosting good company when my favorite SEC team is playing...ROLL TIDE!
I thought this week it would be fun to share my favorite appetizers. On big game days I usually make all of this plus more. :)
So enjoy today's finger lickin' good food...Crab Ragoon! Yes, I said Crab Ragoon. Think outside the box! Far beyond wings and weenies! This is an original recipe I adapted from a boring version so feel free to do the same...
Ready in a Pinch Crab Ragoon
Ingrediants:
2 - 12 oz blocks of softened cream cheese
1 - Lg can crab meat
1 - cup sliced green onions
1 - 1/2 cup chopped black olives
2 - tbs cajun or greek seasoning
1 - splash lemon juice
1 - splash hot sauce
1 - package won ton wrappers
Directions:
Heat oven to 350 degrees. While oven is pre-heating mix cream cheese and crab until well blended. Then stir in olives and green onions. Add seasoning, hot sauce and lemon juice until evenly distributed through out crab mix. Set aside. Now spray a muffin pan with olive oil - a large or mini pan will work but minis are perfect for bite size snacking. Add a won ton wrapper to each holder (if using mini muffin pan you may have to cut the wrappers in half). Spray won tons with olive oil and stuff each wrapper with your desired amount of filling. At this point you can pinch sides of the wrapper to close it or you can leave it open-faced for future garnishing. Place in oven and bake for 15 to 20 minutes until filling is bubbling. Let stand for five minutes before serving. If you left your crab ragoon open-faced you can garnish with green onion slices or a slice of black olive.
Enjoy Everyone!
Till Next Time,
The Constant Clipper
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