Crab Dip
This simple and quick recipe is great for busy people entertaining during the holidays. It is usually quite popular and can be made ahead of time. It also meets Gabe Morretti's rules for choosing a recipe, except for the Italian part. However, while I am not Italian, I have been accused of being a crab on more than a few occasions, so I believe I am complying with the spirit of Gabe's guidelines. Ingredients
* Dip 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened * Cocktail Sauce 2/3 cup Heinz tomato ketchup Directions
* Dip
Drain the crab meat well. Blend the crab with the softened cream cheese in a mixing bowl using a fork. You can use the cream cheese right out of the refrigerator but it will take more time and effort. Make sure the crab meat is well distributed. Using a spatula, spread the mixture in a thin (~1/4" thick) layer on the bottom of an 8" or 9" diameter spring form baking pan (use a 9"x13" glass baking pan if you do not have a spring form pan). Spreading the mixture will take a few minutes to get it to a uniform thickness. Cover and refrigerate until about 20 minutes before your guests arrive. * Cocktail Sauce Mix all the ingredients together in a cup or small bowl. If you are not serving immediately cover and refrigerate. Serving suggestions
Before serving, take the spring form off the dip and place it on a larger serving plate. Put double-sided tape (or some cream cheese) on top of the serving plate under the dip to keep it from sliding around. Spread the cocktail sauce in a thin layer on top of the dip. Use a spatula to make it uniform. Serve with Wheat Thins, or your favorite dipping crackers. It is best served at room temperature, so the cream cheese softens for dipping.
Just in time for the Holidays ...
Choosing the recipe
(I use the version with 1/3 less fat)
1 can (6.5 oz.) crab meat
(Buy the best quality one at your market.)
1 to 3 tsp. prepared horseradish (suit your taste for heat)
1 tsp. fresh lemon or lime juice
2 dashes of Tabasco
** Enjoy!**