Cheesy Hot Crab and Red Pepper Spread

Cheesy Hot Crab and Red Pepper Spread
This recipe makes 24 servings with 179 calories, 6g of protein, and 7g of fat each. If 66 cents per serving falls in your budget, Cheesy Hot Crab and Red Pepper Spread might be a super pescatarian recipe to try. Head to the store and pick up milk mozzarella cheese, garlic powder, wheat snack crackers, and a few other things to make it today. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

1
Heat oven to 375F.
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2
Reserve 1/2 cup mozzarella; refrigerate until ready to use.
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3
Mix all remaining ingredients except crackers until well blended.
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4
Spread into 9-inch pie plate.
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5
Bake 20 min. or until crab mixture is heated through and top is lightly browned. Top with reserved mozzarella.
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6
Serve with crackers.
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Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Rochioli Estate Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 42 dollars per bottle.
Rochioli Estate Chardonnay
Rochioli Estate Chardonnay
This wine is a fine example of the unique characteristics from the Rochioli property and the Russian River Valley. Aromas of ripe apple, tropical fruit, hazelnut and a touch of spice combine with the rich apple flavors and crisp acidity.
DifficultyMedium
Ready In30 m.
Servings24
Health Score2
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