↞ recipe box start page
Category: Dips - Seafood Hot
Prep Time: Cook Time: Total Time:
2 (8 oz) pkg cream cheese, softened
1 (4.5 oz) can chopped green chilies, drained
1 cup seeded and chopped tomatoes
1 small garlic clove, minced
1/4 - 1/2 cup whipping cream
2 tbsp fresh lemon juice
1 tsp Worcestershire sauce and hot sauce
1/4 tsp ground red pepper, salt and black pepper
1 lb fresh jumbo lump crabmeat, drained
Combine first 11 ingredients in a large skillet over low heat. Cook, stirring constantly, until mixture is smooth and bubbly. Gently fold in crabmeat. Spoon into serving bowl. Serve with French bread slices toasted with garlic butter.
HOT CRAB DIP VI
view my recipes
print
save
Category: Dips - Seafood Hot
Prep Time: Cook Time: Total Time:
2 (8 oz) pkg cream cheese, softened
1 (4.5 oz) can chopped green chilies, drained
1 cup seeded and chopped tomatoes
1 small garlic clove, minced
1/4 - 1/2 cup whipping cream
2 tbsp fresh lemon juice
1 tsp Worcestershire sauce and hot sauce
1/4 tsp ground red pepper, salt and black pepper
1 lb fresh jumbo lump crabmeat, drained
Combine first 11 ingredients in a large skillet over low heat. Cook, stirring constantly, until mixture is smooth and bubbly. Gently fold in crabmeat. Spoon into serving bowl. Serve with French bread slices toasted with garlic butter.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.