Yield: 6 servings
Measure | Ingredient |
---|---|
4 ounces | Cream cheese [125 g] |
¼ cup | Mayonnaise |
3 tablespoons | Chili sauce |
1 teaspoon | Fresh parsley, chopped |
½ teaspoon | Pepper |
½ teaspoon | Dijon mustard |
12 ounces | Canned crabmeat, drained 2x6oz cans |
1 \N | Green onion, chopped |
½ cup | Fresh bread crumbs |
2 tablespoons | Butter, melted |
Serve this warm dip with crackers or with vegetable crudits or pita wedges.
It may also be used as a topping for baked potatoes In bowl, beat together cream cheese with mayonnaise until smooth. Beat in chili sauce, parsley, pepper and mustard. Stir in crabmeat and onion; spoon into greased 2-cup ovenproof dish.
In small bowl, stir together bread crumbs with butter until evenly moistened; sprinkle over crab mixture. Bake in 325F 160C oven for 20 minutes or until heated through. Broil for 1 minute, or until crumbs are golden brown. Source: Canadian Living magazine [Jul 95] Originator: Dorothy MacNeill, Woodstock, New Brunswick, Canada Per Serving: about 220 calories, 9 g protein, 18 g fat, 5 g carbohydrate [-=PAM=-] PA_Meadows@...