Very Easy Crab Dip

Name: Very Easy Crab Dip
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams package cream cheese, softened; 227 grams cocktail sauce; 340 grams imitation crabmeat

Very Easy Crab Dip requires about 3 hours and 20 minutes from start to finish. This gluten free recipe serves 4. This hor d'oeuvre has 352 calories, 9g of protein, and 20g of fat per serving. The Super Bowl will be even more special with this recipe. Head to the store and pick up cream cheese, cocktail sauce, imitation crabmeat, and a few other things to make it today. Users who liked this recipe also liked Easy Hot Crab Spinach Dip Baked in French Bread, Crab Dip, and Crab Dip.

Instructions

In a medium bowl, blend the cream cheese and cocktail sauce.

Ingredients you will need

Cocktail Sauce

Cream Cheese

Equipment you will use

Bowl

Cut the imitation crabmeat into small pieces and combine it with the mixture. Refrigerate 3 hours before serving.

Ingredients you will need

Imitation Crab

Equipment

Bowl

Ingredients

Servings:

227grams

package cream cheese, softened 227grams

cocktail sauce 340grams

imitation crabmeat

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are great choices for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Ruinart Brut rosé ( half-bottle) with a 5 out of 5 star rating seems like a good match. It costs about 56 dollars per bottle.

Ruinart Brut Rose ( half-bottle)

*There was a packaging change on this wine. The label pictured may not be the label received.*The wine is a brilliant orange-yellow rose petal colour with a very fine, profuse and sustained mousse. The nose is characterized by small red berries, mainly currant. On the palate the wine is vigorous and well balanced. A fine, fresh, fruity wine with well-integrated tannins and a hint of spice on the lengthy finish.Ruinart Rosé is produced from a blend of 55% Pinot Noir and 45% Chardonnay from the best of recent vintages. All of the fruit is from premiers crus vineyards. Grapes from the estate vineyards in Sillery and Brimont (ancestral home of the Ruinart family) are joined by carefully selected grapes from other premiers crus vineyards in the Côte de Blancs and the Montagne de Reims. The grapes for Ruinart are selected basket by basket at the source, and only the finest premiers crus are used.