Hot Crabmeat Dip
Need a gluten free, primal, and pescatarian hor d'oeuvre? Hot Crabmeat Dip could be a tremendous recipe to try. This recipe makes 8 servings with 151 calories, 7g of protein, and 13g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up almonds, crabmeat, salt, 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 50 minutes.
Instructions
Preheat oven to 300 degrees F (150 degrees C).
In a medium bowl, mix the cream cheese, milk, onion, horseradish, salt, pepper and crabmeat.
Spread the mixture into a pie pan or shallow baking dish.
Sprinkle almonds over the crabmeat mixture
Bake in the preheated oven 45 minutes, or until bubbly and lightly browned.
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. One wine you could try is Woodstock Chardonnay Wine. It has 5 out of 5 stars and a bottle costs about 17 dollars.
Woodstock Chardonnay Wine
The Woodstock Chardonnay opens with an enjoyable eclectic mixture of rich pear, mineral, and papaya aromas followed by fresh flavors of Asian pear apple, citrus, and tropical fruit with great acid on the finish. Or as Mark likes to say, "sunshine in a bottle."