Hot Crab Dip

Name: Hot Crab Dip
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 20
Cuisine: Global
Ingredients: 59 milliliters dry white wine or apple juice; 170 grams can crabmeat, drained, cartilage removed and flaked; 227 grams package cream cheese, softened; 1 garlic clove, finely chopped; 59 milliliters medium green onions, thinly sliced; 1 teaspoon ground mustard; 59 milliliters grated Parmesan cheese; 59 milliliters mayonnaise or salad dressing; 2 teaspoons sugar

Hot Crab Dip might be just the hor d'oeuvre you are searching for. This recipe serves 20. One serving contains 61 calories, 3g of protein, and 5g of fat. It is a good option if you're following a gluten free and pescatarian diet. Head to the store and pick up apple juice, garlic clove, parmesan cheese, and a few other things to make it today. It will be a hit at your The Super Bowl event. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

Heat oven to 375°F.

Equipment you will use

Oven

Mix all ingredients except crabmeat, almonds and crackers in medium bowl until well blended. Stir in crabmeat.

Ingredients you will need

Crabmeat

Crackers

Almonds

Equipment you will use

Bowl

Spread crabmeat mixture in ungreased pie plate, 9x1 1/4 inches, or shallow 1-quart casserole.

Ingredients you will need

Crabmeat

Spread

Sprinkle with almonds.

Ingredients you will need

Almonds

Bake uncovered 15 to 20 minutes or until hot and bubbly.

Equipment you will use

Oven

Serve with crackers.

Ingredients you will need

Crackers

Equipment

Oven

Bowl

Ingredients

Servings:

59milliliters

dry white wine or apple juice 170grams

can crabmeat, drained, cartilage removed and flaked 227grams

package cream cheese, softened 1

garlic clove, finely chopped 59milliliters

medium green onions, thinly sliced 1teaspoon

ground mustard 59milliliters

grated Parmesan cheese 59milliliters

mayonnaise or salad dressing 2teaspoons

sugar

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks 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. The Laguna Winery Russian River Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.