Cruisin' Crab Dip

Name: Cruisin' Crab Dip
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 128 grams chopped green chiles, drained; 454 grams packages cream cheese, softened; 1 small clove garlic, minced; 0 teaspoons ground red pepper; 1 teaspoon hot sauce; 2 Tbsps fresh lemon juice; 454 grams fresh jumbo lump crabmeat, drained; 6 servings Garnish: chopped fresh parsley; 0 teaspoons pepper; 0 teaspoons salt; 237 milliliters seeded and chopped tomato; 59 milliliters whipping cream; 1 teaspoon Worcestershire sauce

Cruisin' Crab Dip is a gluten free, pescatarian, and דל פחמימות, hor d'oeuvre. This recipe serves 6. This recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 370 calories, 19g of protein, and 30g of fat. From preparation to the plate, this recipe takes approximately 45 minutes. It will be a hit at your The Super Bowl event. A mixture of garnish: parsley, cream cheese, pepper, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Combine first 11 ingredients in a large nonstick skillet; place over low heat, and cook, stirring constantly, until mixture is smooth and bubbly. Gently fold in crabmeat. Spoon into serving bowl, and garnish, if desired.

Ingredients you will need

Crabmeat

Equipment you will use

Frying Pan

Bowl

Serve with French bread slices toasted with Casino Butter.

Ingredients you will need

French Bread

Butter

Equipment

Frying Pan

Bowl

Ingredients

Servings:

128grams

chopped green chiles, drained 454grams

packages cream cheese, softened 1small clove

garlic, minced 0teaspoons

ground red pepper 1teaspoon

hot sauce 2Tbsps

fresh lemon juice 454grams

fresh jumbo lump crabmeat, drained 6servings

Garnish: chopped fresh parsley 0teaspoons

pepper 0teaspoons

salt 237milliliters

seeded and chopped tomato 59milliliters

whipping cream 1teaspoon

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. 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. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.