Culinary Cannabis

Crab Rangoon Dip Story
Hello Everyone!
Thanks for stopping by today to talk about another recipe smash up…deep fried crab Rangoons with a
creamy, cheesy dip. I have been in holiday mode, trying to create some streamlined appetizers and this
one seems to fit the bill. Instead of filling and wrapping up tons of individual Rangoons, then deep frying
them, lets just make a dip by preƩy much chucking all the ingredients in a baking dish and sliding it into
the oven. Crispiness is provided by serving with chips or crudité.
As is the case in any self-respecting Asian restaurant, the ‘crab’ is actually faux. The brand I buy is
minced, processed pollack and is only ‘crab flavored’. I have tried to upgrade the recipe by using real
crab…it just isn’t the same. Embrace your inner frugal self and go for the fake stuff.
This dip can be made from start to finish in about 35 minutes (if you have pre-softened the cream
cheese), and really, can’t we all use a recipe that’s delicious and quick to make during any Ɵme of the
year, let alone the busy holiday season?
I have also used this ‘dip’ as the base the base for a seafood pizza. I know seafood pizza may sound
weird, but one of my favorite restaurants (now closed) served a white sauce seafood pizza…you didn’t
even need to be elevated to find it delicious. Just mix all the ingredients and spread on a purchased (or
homemade if you’re really ambitious) crust and top with any extra ingredients that sound good to you. I
would recommend some small shrimp and mushrooms.

Crab Rangoon Dip Recipe
8 oz cream cheese, room temperature
½ c infused mayonnaise
2 T hoisin sauce
¼ c sweet chili sauce
1 c Monterey jack or other mild cheese of your choice, shredded
½ c thinly sliced scallions
2 garlic cloves finely minced or pasted
16 oz faux crab (such as Louis Kemp), diced
Preheat oven to 350F. Grease 1 ½ – 2 quart oven safe dish with cooking spray. Set aside.
In a large bowl, combine cream cheese, mayonnaise, hoisin and sweet chili sauce until smooth. Stir in shredded cheers, scallions and garlic. Mix to combine.
Gently fold in diced faux crab. Spoon into prepared dish and bake for 20 minutes. If you want a brown top on the dip (such as in the picture) broil for 2-3 minutes before removing from oven. Keep a close eye
on it, however, it will brown quickly!
Serve with tortilla or pita chips, crostini or veggies.

As always with Cannabis infused foods start with small portions till you learn your tolerance level. Keep out of reach if children and pets.

Culinarily Yours in Cannabis,

Mary Ann