Crab Rangoon Super Bowl Dip

Crab Rangoon Dip with toasted Wonton or Pita Chips.

A dip so simple it can be executed without sacrificing any of the game, commercials, or Justin Timberlake.


  • 8oz cream cheese softened
  • 8oz lump crab meat (drained)
  • 6oz imitation, shredded crab meat
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 1 ½ cup shredded Monterey Jack Cheese
  • ¼ cup Parmesan Cheese
  • 1 TBSP Soy Sauce
  • 1 TBSP Lemon Juice
  • 1 clove garlic crushed
  • 2 tsp Black Pepper
  • 1 tsp salt
  • 1/3 cup chopped green onion

Pre-heat oven to 350 degrees.  Combine all ingredients in large bowl, setting aside ½ cup of the shredded Monterey Jack cheese for the topping.  Spray a casserole dish with cooking spray and fill with dip fillings.  Top the dip with the remaining cheese. Bake at 350 degrees for 25 minutes, or until cheese gets bubbly.  Remove from oven and let cool, garnish with green onion.

Bizarre Foods With Andrew Zimmern Features Catanese Classic Seafood

perchCleveland: Pighead and Perch

Andrew Zimmern makes some unexpected taste discoveries in Cleveland. From beef souse to popcorn shoots grown in the dark to a whole pig head served on a platter, Andrew finds out that Cleveland’s food is full of surprises.

Original Airdate | Monday, December 02, 2013
Watch the excerpt here