Now you’re going to have to lean in and listen closely on this one as I have to whisper.
<entering whispering mode>
See I can’t mention crab wontons/rangoons without Mr. Fantabulous going on another 3-week make them every day for me darling wife stint. BTW – italicized font means I’m whispering. Go with it. Anyway, I have to whisper this post so he doesn’t hear those words and ask me to make them again… and again… and again.. and again. No seriously you DON’T understand how bad it was. EVERY DAY, sometimes twice a day, I had to make them. It got to the point where I said they quit making cream cheese all together.. forever just to get out of making them. It was THAT bad! So to exit this whispering mode, I’ll refer to the crab rangoon topping as ‘seafood crack’ LOL
</end whispering mode>
Yeah so as I made a TON of the “Seafood crack” and kept at least 8 cups of it on hand at a time. Well towards the end of his 3 week stint he was tired of them however I was left with a bunch of the filling leftover. Since I had made Flatbread shells the other day and I was having folks over that night to hang out, I needed to figure out a way to use up the filling but not in the traditional way. As we were hanging out in the kitchen (isn’t that always the case? you go over to someone’s house and always end up in the kitchen regardless of how big your house is!) I decided to get some snacks going.
So I threw a few of the prepared flatbreads in the oven to crisp out, got out the filling and toppings and had these on the table in under 15. I cut them in small triangles to make them more appetizer-ish. I served them along side a big ol platter of chopped veggies with roasted cauliflower hummus and Cashew Chicken Nuggets.
Just by swapping out the wonton and putting it on the flatbread with the melty fontina cheese, totally changed this filling. It gave me body and oomph! This flatbread dish was incredible! So incredible that I made it 4 times in 2 weeks as our movie snack. (yes I had to make more seafood crack but I didn’t mind!). LOL
Now if you did want to make this even more ‘seafood’-ish you could most certainly add in some cooked baby shrimp too but to stay classic, keep it with the fresh jumbo lump crab.
So with the holidays here, forget the cheese and meat tray and go with these appetizers! They will be a HUGE hit!
Day 15 – Countdown to Christmas 2013 Crab Rangoon Flatbread Bites
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Ingredients
- 4– 8” round Grilled Flatbreads
- 2–8 oz package cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 cup sliced green onions (whites and greens)
- 1 cup of chopped crab, picked clean of shells
- 2 cups shredded fontina
- 1–2 cups duck sauce
Instructions
- Preheat oven to 400F, rack in the middle.
- In a bowl mix together the cream cheese, garlic powder, onion powder, cayenne, sea salt, black pepper and 1/2 cup of green onions.
- Fold in the crab meat gently.
- Place the flatbreads directly on the middle rack for 6 minutes to heat up and get slightly crisp (Don’t worry, they will crisp up on the 2nd bake).
- Place the warmed flatbreads on a baking sheet (or you can use a pizza screen if you want a super crispy crust).
- Spread a quarter of the mixture on top of the warmed flatbreads taking almost to edge.
- Place 1/2 cup of cheese on top of each.
- Bake for 8-10 minutes or until the cheese is melted and just slightly starts to bubble.
- Remove from the oven, place on serving dishes and cut into bite-sized wedges.
- Drizzle duck sauce on top and garnish with the remaining green onions.
Notes
Duck sauce is found in your local Asian market or in the ethnic aisle of your grocery store. It’s AMAZING!!!
Check out the rest of the Countdown to Christmas 2013 recipes, tips and tricks!
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