Cheesy Crab, Shrimp and Artichoke Dip

Tip: Read directions completely before preparing.

Ingredients:

1 cup shrimp, cooked, peeled and chopped

1 (14 ounce) can artichoke hearts, drained and chopped

1 (6 oz) can crab meat

1 cup Cheddar cheese, shredded

1 cup Parmesan cheese, grated

1/2 cup green onions, chopped

1/2 teaspoon garlic powder

3/4 cup mayonnaise

1/4 teaspoon salt

paprika

Directions:

Preheat oven to 350 degrees.

In a large mixing bowl, mix together Cheddar cheese, Parmesan cheese, artichoke hearts, green onions, garlic, salt, mayonnaise, crab meat and shrimp.

Place mixture in a approximately 6 1/2" x 11" baking dish.  Spread out mixture evenly and sprinkle with paprika.

Bake in the preheated oven 25 - 30 minutes, or until bubbling and lightly browned.  Enjoy!

Tip:  Did you know the artichokes are nutrient dense, so, for the 25 calories in a medium artichoke, you can get 16 essential nutrients!

Crab Rangoon

Tip: Read directions completely before preparing.

Ingredients:
8 ounces cream cheese
8 ounces fresh crab meat or canned crab meat, drained and flaked
1/2 teaspoon Worcestershire sauce
1/2 teaspoon light soy sauce
1/8 - 1/4 teaspoon freshly ground white pepper, to taste
1 - 1 1/2 green onions, finely sliced
1 large clove garlic, finely minced
1 teaspoon red onion, chopped
1 package wonton wrappers
Oil for deep-frying

Directions:
Combine the crab and the cream cheese. Mix in the remaining filling ingredients one at a time. On a flat surface, lay out a wonton wrapper in front of you so that it forms a diamond shape. Fill a small bowl with water. Using your finger tips, wet the edges of the wonton. Add a heaping teaspoon of filling to the middle, and spread it out toward the left and right points of the diamond so that it forms a log or rectangular shape.

Fold over the edges of the wrapper so that it forms a triangle shape. Seal the edges, adding more water if needed. Cover the completed Crab Rangoon with a damp towel to prevent them from drying out while preparing the rest.

Heat wok and add oil for deep-frying. Heat the oil to 360 degrees, carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain on paper towels. Cool and serve.

Servings: 34 - 38 Crab Rangoon 

Tip: These make great appetizers for anytime! Dip them in hot mustard and sweet and sour sauce! Yum!