Pretzel Crisp Crab Rangoon with Sweet Chili Sauce
Miho Okada Nishino's take on crab rangoon won her $1,000 in Pretzel Crisp's appetizer contest.
Courtesy of Pretzel Crisps
1 can (6 ounces) white crabmeat, drained and flaked (or imitation crab, chopped)
4 ounces cream cheese, softened (or whipped cream cheese)
2 green onions, finely chopped
¼ cup light mayonnaise or mayonnaise substitute
½ teaspoon black pepper
30 (about) Pretzel Crisps (sesame or plain),
cup sweet Thai chili sauce
Mix together crabmeat, cream cheese, onions, mayonnaise and pepper until all ingredients are well-combined.
Scoop mixture on top of Pretzel Crisps. Drizzle with Thai chili sauce.
Serves 10 to 15.
Cook's note: If desired, garnish plate with salad greens, parsley, cucumber slices … anything green.
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