Louisiana Hot Crab Dip

Louisiana Hot Crab Dip

Ingredients

1/2 pound(s) imitation crab

8 ounce(s) package of cream cheese 

1/2 cup(s) mayonnaise 

1/4 cup(s) parmesan cheese graded 

3 tablespoon(s) green onions, white and green partsminced

2 clove(s) garlic, large minced 

2 teaspoon(s) worchestershire sauce 

2 tablespoon(s) lemon juice fresh 

1 teaspoon(s) hot sauce 

• 1/2 teaspoon(s) Old Bay seasoning
• salt and pepper to taste

Preparation

Pre heat oven to 325 degrees F.

Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste.

Bake for 35 to 40 minutes until lightly golden on top. Serve hot with hot sauce on the side for those who prefer it spicy.

Baked Chimichangas

Baked Chimichangas

Ingredients:

1 lbs ground turkey1 medium onion chopped1 TBS chili powder1 1/2 TBS ground cuminSalt & Pepper2 cans of Rotel Shredded Cheese10 (8 in) whole wheat tortillasCooking spray

Directions:Preheat oven to 400 degreesspray a cookie sheet liberally
Cook the turkey and onion until meat is cooked completely. You may need to add a little oil to the turkey. Drain well after cooked. Stir in the Rotel and seasonings and cook for 5 minutes. Adjust seasonings to your taste.
Spoon about 3 tablespoons of meat mixture on the tortilla and sprinkle cheese on top. 
Fold in two sides and then roll the other two sides in until completely closed. Place seam side down on the cookie sheet. Spray the tops lightly with the cooking spray. 
Bake about 20 minutes until the top is crispy and golden brown. Do not flip these.