Warm Chives-and-Onion Crab Dip

Name: Warm Chives-and-Onion Crab Dip
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 36
Cuisine: Global
Ingredients: 454 grams containers each) chives-and-onion cream cheese spread; 1 Tbsp Creole mustard; 0 teaspoons ground red pepper (cayenne); 1 Tbsp fresh lemon juice; 454 grams fresh lump crabmeat; 237 milliliters mayonnaise; 113 grams cup shredded Parmesan cheese; 36 servings Crostini or pita chips

Warm Chives-and-Onion Crab Dip

Warm Chives-and-Onion Crab Dip might be just the hor d'oeuvre you are searching for. This recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 8g of protein, 13g of fat, and The Super Bowl will be even more special with this recipe. If you have lump crabmeat, pita chips, mayonnaise, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 50 minutes. It is a good option if you're following a pescatarian diet.

Instructions

Heat oven to 350°F. Spray 9-inch glass pie plate or shallow baking dish with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Oven

In medium bowl, mix cream cheese spread, Parmesan cheese, mayonnaise, mustard, lemon juice and red pepper. Fold in crabmeat.

Ingredients you will need

Cream Cheese Spread

Parmesan

Lemon Juice

Mayonnaise

Red Pepper

Crabmeat

Mustard

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Bowl

Spread mixture in pie plate.

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Spread

Bake 40 minutes or until hot and bubbly.

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Oven

Garnish with chives.

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Chives

Serve with crostini.

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Crostini

Equipment

Baking Pan

Oven

Bowl

Ingredients

Servings:

454grams

containers each) chives-and-onion cream cheese spread 1Tbsp

Creole mustard 0teaspoons

ground red pepper (cayenne)1Tbsp

fresh lemon juice 454grams

fresh lump crabmeat 237milliliters

mayonnaise 113grams

cup shredded Parmesan cheese 36servings

Crostini or pita chips

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices 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 Hindsight Wines Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.