Crab Rangoon Flatbread #nonmath

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Update:  I used this recipe for the crust.  It made about 12 and we topped 8 with recipe below.  Naan/flat bread

I’m a fan of crab rangoons.

This spring while at KCM Conference, we had lunch at Saul Goods.  I ordered Crab Rangoon Flatbread. Yummo.   It hit the spot.  I craved it for weeks until I could make it back to Lexington and get another.

And then I thought…I could make this!  I searched Pinterest and found this link.  I made it a couple of times and this is my version:

1 8 oz block cream cheese
1 can crab meet, drained
3 green onions minced
1/2 tsp garlic powder
Sprinkle of ginger
2-4 flatbreads, I used store bought.
Italian blend shredded cheese
Sweet Chili Sauce
Several sprigs fresh cilantro, chopped
Won ton wrappers

Preheat oven 400°.  Mix first 5 ingredients. Generously spread onto flatbread. Sprinkle with cheese.  Bake 20 minutes or until cheese is bubbly and golden.
Remove from oven.
Place won tons in oven along side flatbread – careful not to burn. When golden remove from oven.  Cool and crumble.

Sprinkle flatbread with chili sauce, cilantro, crumbled won tons.
Cut into slices. Serve warm.

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This pic was my second attempt. My wontons got a little brown but still a great little dish!

If you’re out of wontons, my daughter was crumbling white cheddar Gold Fish crackers on hers this evening!

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