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Bring
home the flavor of an expensive restaurant appetizer when you savor this
baked crab dip. |
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Special
Touch
Sprinkle extra sliced green onion in a wreath shape on baked dip,
and make a bow with red bell pepper strips or pimientos.
Substitution
If you prefer, use 6 ounces imitation crabmeat, coarsely chopped,
instead of the canned crabmeat. |
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1
package (8 ounces) cream cheese,
softened 1/4 cup grated Parmesan
cheese
1/4 cup mayonnaise or salad dressing
1/4 cup dry white wine or apple juice
2 teaspoons sugar
1 teaspoon ground mustard
4 medium green onions, thinly sliced
(1/4 cup)
1 clove garlic, finely chopped
1 can (6 ounces) crabmeat, drained,
cartilage removed and flaked
Assorted crackers or sliced raw vegetables
for dipping, if desired
1/3 cup sliced almonds, toasted, if desired
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PREP:
15 min; BAKE: 20 min
Makes 2 1/2 cups dip
1. Heat oven to 375°. Mix all ingredients except crabmeat, crackers
and almonds in medium bowl until well blended. Stir in crabmeat.
2. Spread crabmeat mixture in ungreased pie plate, 9x1 1/4 inches,
or shallow 1-quart casserole.
3. Bake uncovered 15 to 20 minutes or until hot and bubbly. Sprinkle
with almonds. Serve with crackers.
*To toast almonds, bake uncovered in ungreased shallow pan in 350°
oven about 10 minutes, stirring occasionally, until golden brown.
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1
Serving (2 tablespoons dip): Calories 80 (Calories from Fat 65); Fat
7g (Saturated 3g); Cholesterol 25mg; Sodium 105mg; Carbohydrate 1g
(Dietary Fiber 0g); Protein 3g
%Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 2%
Diet Exchanges: 1/2 Medium-Fat Meat, 1 Fat |
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