Roasted Shallot and Crab Meat Dip with Crispy Wonton Crackers


  • 3 large shallots, peeled
  • 1 Tbsp olive oil
  • 1 8oz package of lowfat cream cheese, softened
  • 1 cup Brown Cow Low Fat Plain yogurt
  • 1 8oz can artichoke hearts, chopped
  • 1 5oz can water chestnuts, chopped
  • 1 cup Gruyere cheese, shredded
  • 1/2 cup crabmeat
  • Salt and pepper to taste
  • 1 package wonton wrappers
  • 2 tsp vegetable oil
  • sesame seeds


Preheat oven to 400 F. Toss shallots with olive oil. Salt and pepper to taste. Place in a small pie pan and roast until browned, about 15 minutes. Let cool and finely chop. Mix together cream cheese and yogurt, and roasted shallots, artichoke hearts, water chestnuts, and Gruyere cheese. Add crabmeat last and be careful not to over mix. Salt and pepper to taste. Preheat oven to 350 F. Cut each sheet of wonton into a 4" triangle to yield 32 crackers. Place on a non-stick pan, brush with vegetable oil and sprinkle with sesame seeds. Bake for 5-7 minutes until browned. Spoon crab dip on to a serving platter and surround with wonton crisps. Makes 8 servings.

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