Crabmeat Dip

Name: Crabmeat Dip
Prep time: 52 min
Cook time: 52 min
Total time: 52 min
Yield: 22
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 147 grams package buttery garlic-and-herb spreadable cheese (we tested with Boursin); 2 Tbsps capers; 227 grams package cream cheese, softened; 1 teaspoon coarse-grained Dijon mustard; 1 garlic clove, minced; 59 milliliters chopped green onions; 1 teaspoon hot sauce; 2 Tbsps fresh lemon juice; 454 grams fresh lump crabmeat, drained; 118 milliliters mayonnaise; 177 milliliters freshly grated Parmesan cheese; 59 milliliters finely chopped red bell pepper; 1 teaspoons Worcestershire sauce

Crabmeat Dip requires roughly 52 minutes from start to finish. One portion of this dish contains about 6g of protein, 11g of fat, and a total of 130 calories. This recipe serves 22. Head to the store and pick up pepper, worcestershire sauce, mayonnaise, and a few other things to make it today. It is perfect for The Super Bowl. It is a good option if you're following a gluten free and pescatarian diet. Only a few people really liked this hor d'oeuvre.

Instructions

Combine first 13 ingredients, stirring well. Gently fold in crabmeat. Spoon dip into a lightly greased 8" square baking dish.

Ingredients you will need

Crabmeat

Dip

Equipment you will use

Baking Pan

Bake at 350 for 30 minutes or until bubbly.

Equipment you will use

Oven

Serve with crackers or Melba toast rounds.

Ingredients you will need

Melba Toast

Crackers

Equipment

Baking Pan

Oven

Ingredients

Servings:

0teaspoons

freshly ground black pepper 147grams

package buttery garlic-and-herb spreadable cheese (we tested with Boursin)2Tbsps

capers 227grams

package cream cheese, softened 1teaspoon

coarse-grained Dijon mustard 1

garlic clove, minced 59milliliters

chopped green onions 1teaspoon

hot sauce 2Tbsps

fresh lemon juice 454grams

fresh lump crabmeat, drained 118milliliters

mayonnaise 177milliliters

freshly grated Parmesan cheese 59milliliters

finely chopped red bell pepper 1teaspoons

Worcestershire sauce

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 Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 30 dollars per bottle.