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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Recipe from the kitchen of Felicia Gray, age 12 Many crab dip recipes call for imitation crabmeat, but there's no place for krab here. Only real lump crabmeat makes it taste best. Serve it while it's hot with crackers, bite-size pieces of bread, or veggie sticks. It can also be presented in a bread bowl and served with a tray of fresh broccoli, carrots, zucchini, or crackers. Ingredients:
one 4-ounce package cream cheese, softened |
1/2 cup mayonnaise |
1/4 cup finely chopped onion |
1 tablespoon fresh lemon juice |
1/2 teaspoon hot pepper sauce |
1/2 teaspoon old bay seasoning or other seasoned salt |
6 ounces fresh or canned lump crabmeat, drained |
Directions:
1. Preheat the oven to 350°F.
2. Place all the ingredients except the crab in a medium bowl and blend together with a spatula. Stir in the crab. Turn the dip into a 1-quart casserole and bake, uncovered, for 30 minutes, or until heated through.
3. Food for the Soul One World Books
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