Recipe by Texas Matt
"This is a great Cajun take on an Asian appetizer."
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2 (8 ounce) packages
cream cheese, softened
hot pepper sauce (such as Tabasco®)
chopped fresh dill
cooked and peeled crawfish tails, coarsely chopped
lump crabmeat, picked over
salt and black pepper to taste
1 (16 ounce) package
vegetable oil for frying
Super easy, and so good!
I loved this recipe I cooked it for my family and they loved it :)... and it was soooo easy to make, but i did it with bacon bits though
I made this for a wine club party and it was the hit of the party. Not a single one left! I used baby shrimp instead of crawfish. Yummy! I also added diced jalapeño for a little heat and served them with a spicy plum sauce. My husband wants me to make it for just the 2 of us. Easy and delicious. Doesn't get any better than that :)
I made this for a NYE party. Everyone loved it and it was easy to make. I used trinity seasoning instead of just onion. I think it needs a little sugar or more creamed cheese. I also added more crawfish. I joined the corners of the wonton to make a triangle shape instead...and a tablespoon deemed to be a bit too much stuffing. But all in all....I received several raves and request to make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Cajun Crab Rangoon
Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories from Fat: 44
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