Layered Crabmeat Spread

Name: Layered Crabmeat Spread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 12 servings Assorted crackers and fresh vegetables; 227 grams package cream cheese, softened; 1 green bell pepper, chopped; 3 green onions, chopped; 177 milliliters cocktail sauce; 2 Tbsps lemon juice; 1 teaspoons lemon pepper; 454 grams lump crabmeat, drained; 1 Tbsp mayonnaise; 227 grams cups shredded Monterey Jack cheese; 118 milliliters sliced ripe olives; 1 teaspoons seasoned salt; 0 teaspoons Worcestershire sauce

Layered Crabmeat Spread

Layered Crabmeat Spread might be just the condiment you are searching for. This pescatarian recipe serves 12. One portion of this dish contains around 14g of protein, 18g of fat, and a total of 295 calories. A mixture of bell pepper, lemon pepper, lump crabmeat, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Beat cream cheese at medium speed with an electric mixer until smooth; add lemon juice and next 4 ingredients, beating until blended. Spoon mixture into a 9-inch serving dish. Cover and chill at least 20 minutes.

Ingredients you will need

Cream Cheese

Lemon Juice

Equipment you will use

Hand Mixer

Spread cocktail sauce evenly over cream cheese mixture. Top with crabmeat; sprinkle with cheese, green onions, bell pepper, and ripe olives.

Ingredients you will need

Spread

Cream Cheese

Green Onions

Bell Pepper

Ripe Olives

Crabmeat

Cheese

Serve spread with crackers and fresh vegetables.

Ingredients you will need

Vegetable

Crackers

Spread

Equipment

Hand Mixer

Ingredients

Servings:

12servings

Assorted crackers and fresh vegetables 227grams

package cream cheese, softened 1

green bell pepper, chopped 3

green onions, chopped 177milliliters

cocktail sauce 2Tbsps

lemon juice 1teaspoons

lemon pepper 454grams

lump crabmeat, drained 1Tbsp

mayonnaise 227grams

cups shredded Monterey Jack cheese 118milliliters

sliced ripe olives 1teaspoons

seasoned salt 0teaspoons

Worcestershire sauce

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 Antica Chardonnay (Mountain Select) with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.