Crab Rangoon Dip

This is the perfect appetizer for a large group!  I made a few changes to Sandra Lee's original recipe, including omitting Worcestershire sauce and using low-fat cream cheese instead of regular.  I used claw crab meat instead of lump because it was cheaper at the supermarket.  Since I couldn't find the shrimp bisque in the soup aisle, I took the suggestion of a reviewer and used a 10.5 oz. can of cream of mushroom as a substitute...My results were still very good.  A very simple recipe that will feed a crowd.

Hot Crab Rangoon Dip
makes enough to fill a 8" round dish
Adapted from Sandra Lee's Hot Crab Rangoon recipe (Food Network)

Ingredients

• 16 oz. package of "1/3 less fat" cream cheese
• 1 can (10.5 oz) lump crab meat, drained and shredded
• 1 (10 oz.) can condensed shrimp bisque
• 2 teaspoons lemon juice
• 2 teaspoons soy sauce
• 1 scallion, finely chopped
• salt and pepper

Directions

1. Preheat broiler on HIGH.
2. Combine all ingredients in mixing bowl and stir to combine.  I used two forks to mix everything together, but you may use a wooden spoon instead.  Place in a broiler-proof serving dish and broil for 10 minutes (or until hot and bubbly). Dip will be slightly charred on top.  You can serve with Stacy's Pita Chips or crackers of your choice.