Yield: 6 servings
|4 ounces||Cream cheese [125 g]|
|3 tablespoons||Chili sauce|
|1 teaspoon||Fresh parsley, chopped|
|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@...