Hot Crab Dip

A mixture of creamy cheeses, sweet crabmeat, pungent spices and toasted almonds, this crab dip can't be beat.

Yield: 20 servings (2 tablespoons each)

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 4 medium green onions, thinly sliced (1/4 cup)
• 1/4 cup mayonnaise or salad dressing
• 1/4 cup dry white wine or apple juice
• 2 teaspoons sugar
• 1 teaspoon ground mustard
• 1 garlic clove, finely chopped
• 1 (6 ounce) can crabmeat, drained, cartilage removed and flaked
• 1/3 cup sliced almonds, toasted, if desired

Instructions

1. Heat oven to 375 degrees F.
2. Mix all ingredients except crabmeat, almonds and crackers in a medium bowl until well blended.
3. Stir in crabmeat.
4. Spread crabmeat mixture in an ungreased pie plate, 9 x 1 1/4 inches, or a shallow 1 quart casserole. Sprinkle with almonds.
5. Bake uncovered for 15 to 20 minutes or until hot and bubbly.
6. Serve with crackers.

Notes

Prepare this favorite from the ‘50s, and spread it in a casserole dish up to 4 hours ahead. Cover and refrigerate; bake as directed.

For holiday parties, sprinkle extra sliced green onions in a wreath shape, and make a bow with pimiento.

Nutrition

Per serving: Calories 95 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g); Cholesterol 20mg; Sodium 95mg; Total Carbohydrate 2g (Dietary Fiber 0g); Protein 4g

Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 2%

Exchanges: 1/2 High-Fat Meat; 1 Fat

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker