Crab is an essential ingredient in Creole cooking; enjoy it in this creamy and delicious dip with a variety of textures.
| 3 | large shallots (peeled) | |
| Salt and pepper (to taste) | ||
| Crispy Wonton Crackers | ||
|---|---|---|
| 1 | pkg | of wonton wrappers |
| 2 | tsp | vegetable oil |
| 1 | tsp | Sesame seeds |
| 1 | tbsp | olive oil |
| 1 | c | Stonyfield Organic Fat Free Plain Yogurt |
| 1 | c | Gruyere (shredded) |
| 5 1⁄2 | c | precooked crabmeat or one 16 oz can of lump or back fin crabmeat |
| 1 | 5oz. can of water chestnuts (chopped) | |
| 1 | 8oz. package of lowfat cream cheese (softened) | |
| 1 | 8oz. can of artichoke hearts (chopped) | |
Preheat oven 400°.
Toss shallots with olive oil, and salt and pepper to taste.
Place in small pie pan and roast in oven until browned, about 15 minutes.
Let cool and finely chop.
Mix together cream cheese and yogurt, add roasted shallots, artichoke hearts, water chestnuts, and Gruyere.
Add crabmeat last and be careful not to over mix.
Add salt and pepper to taste.
Reduce oven temperature to 350°.
Cut each sheet of wonton into 4 triangles, to yield 32 crackers.
Place on a non-stick sheet pan.
Brush with vegetable oil and sprinkle with sesame seeds.
Bake for 5-7 minutes, until browned Spoon crab dip on to serving platter and surround with wonton crisps.