| 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
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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