Cooking

Crab Dip

Tis the season for many holiday parties and gatherings. If you need a quick and yummy appetizer to take with you, this dip is it! I took it to a party last night and it was a big hit. This recipe comes from the cookbook Betty Crocker’s Entertaining Basics.

Hot Crab Dip
Makes 2 ½ cups

4 medium green onions
1 clove garlic
1 package (8 oz) cream cheese at room temperature
¼ cup grated Parmesan cheese
¼ cup mayonnaise or salad dressing
¼ cup dry white wine or apple juice
2 teaspoons sugar
1 teaspoon ground mustard
1 can (6 oz) crabmeat
1/3 cup sliced almonds
Assorted crackers or sliced raw vegetables

Preheat the oven to 375 degrees F. Cut and discard the tips of the green onions with the stringy end. Cut green onions into thin slices, including some of the green part. Peel and finely chop garlic.

Mix the onions, garlic, cream cheese, Parmesan cheese, mayonnaise, wine, sugar and mustard in a medium bowl.

Drain the crabmeat. Flake crabmeat with a fork, and remove any tiny pieces of shell. Stir the crabmeat into the cheese mixture. Spread the cheese and crab mixture into a 9 inch pie plate or casserole dish. Sprinkle with sliced almonds.

Bake uncovered 15-20 minutes or until hot and bubbly. Serve with crackers or vegetables. I like Ritz crackers the best!

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