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Day 15 – Countdown to Christmas 2013 Crab Rangoon Flatbread Bites

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5 from 2 reviews

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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

  1. Preheat oven to 400F, rack in the middle.
  2. In a bowl mix together the cream cheese, garlic powder, onion powder, cayenne, sea salt, black pepper and 1/2 cup of green onions.
  3. Fold in the crab meat gently.
  4. 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).
  5. Place the warmed flatbreads on a baking sheet (or you can use a pizza screen if you want a super crispy crust).
  6. Spread a quarter of the mixture on top of the warmed flatbreads taking almost to edge.
  7. Place 1/2 cup of cheese on top of each.
  8. Bake for 8-10 minutes or until the cheese is melted and just slightly starts to bubble.
  9. Remove from the oven, place on serving dishes and cut into bite-sized wedges.
  10. 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!!!

Find it online: https://www.thekitchenwhisperer.net/2013/12/11/day-15-countdown-christmas-2013-crab-rangoon-flatbread-bites/