| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Meats | Canadian | Fish*shell, Dips | 6 | Servings |
INGREDIENTS
| 4 | oz | Cream cheese [125 g] |
| 1/4 | c | Mayonnaise |
| 3 | tb | Chili sauce |
| 1 | ts | Fresh parsley, chopped |
| 1/2 | ts | Pepper |
| 1/2 | ts | Dijon mustard |
| 12 | oz | Canned crabmeat, drained 2x6oz cans |
| 1 | Green onion, chopped | |
| 1/2 | c | Fresh bread crumbs |
| 2 | tb | Butter, melted |
INSTRUCTIONS
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@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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