Dear Friends,
Yesterday, my grandma and I made her amazing crab dip that she always has made for the holidays, including Christmas and Easter as well as many family gatherings. Below is the recipe:
Ingredients
1 block cream cheese
1/2 white onion, finely diced
1/4 to 1/3 cup of low fat milk
1 8 oz. package of fresh lump crab
Paprika
Directions
Empty 1 package of cream cheese, preferably Kraft Philadelphia, into a medium size bowl.
Break apart the crab into smaller pieces and fold the crab into the cream cheese mixture.
Serve warm with your favorite crackers!! You can refridgerate the dip for up to one week.
Yesterday, my grandma and I made her amazing crab dip that she always has made for the holidays, including Christmas and Easter as well as many family gatherings. Below is the recipe:
Ingredients
1 block cream cheese
1/2 white onion, finely diced
1/4 to 1/3 cup of low fat milk
1 8 oz. package of fresh lump crab
Paprika
Directions
Empty 1 package of cream cheese, preferably Kraft Philadelphia, into a medium size bowl.
Mash the cream cheese with a spoon and let it soften for about ten to fifteen minutes.
Stir in the onion.
Let mixture stand for five minutes again to soften.
Pour in milk and stir in with a spoon until well blended.
Break apart the crab into smaller pieces and fold the crab into the cream cheese mixture.
Sprinkle a generous amount of paprika on top of the dip.
Bake at 350 degrees Fahrenheit for approximately 15-20 minutes or until dip starts to bubble.
Serve warm with your favorite crackers!! You can refridgerate the dip for up to one week.
I have never had a crab dip before.. in fact before about 2 years ago.. I had never had crab legs either. This really looks good... I might have to try this out in the near future ^^
ReplyDelete