read cubes around it).
DIP:In mixer, mix cream cheese
Spread cream cheese in a disposable pizza pan.
Top with chili sauce.
Top with crab dip.
May also substitute shrimp for crabmeat.
Serve with Wheat Thins.
Mix together cream cheese, mayonnaise, worcestershire sauce and onion until nice creamy mixture.
Put mixture in a clear glass bowl.
Cover with a layer of chili auce.
Cover that layer with the crab meat et couver with parsley.
Refrigerate at least 1 hour before serving.
s boiling).
Rinse under cold water in a strainer.
nder the body.
Brush crab with melted butter, cover loosely
tem and blossom ends from crab apples. Do not peel or
reen onion, ginger, garlic, jalapeno, crab meat, mayonnaise, bread crumbs, chili
Heat mushroom soup and cream cheese, do not boil.
Add gelatin, crab and mayonnaise.
Add celery and onion.
Refrigerate a couple hours to set. Best if refrigerated overnight.
Stir a little before serving.
Heat soup to dissolve cream cheese in soup.
Soften gelatin in 3/4 cup cold water, then add to soup and stir to dissolve, then cool.
Add peppers, celery, onions and mayonnaise to soup mixture. Add crab meat.
Spray mold with Pam.
Remove shells from crab meat.
Mix all ingredients except crab and 1/2 of Cheddar cheese.
Fold in crab meat and sprinkle remaining Cheddar on top.
Bake at 325\u00b0 for 15 minutes, covered, then 15 minutes, uncovered.
Serve hot!
Tear bread into small pieces and add to mayo in large bowl. Stir in onions, eggs, crab meat and shrimp.
Mix well.
Best if chilled overnight.
Serve as a dip on club crackers.
Heat soup.
Dissolve gelatin in cold water and add to soup. Add remaining ingredients and mix well.
Pour into 1 1/2-quart mold sprayed with Pam and rinsed with cold water.
Chill 5 hours or until firm.
Serve with crackers.
Chop crab and mix approximately 3 sticks with cream cheese. Then spread cream cheese on your favorite serving dish. I use a 5 x 5-inch dish.
Take shrimp sauce and pour over cream cheese. Smooth sauce over the entire top of dish. Take the rest of the crab meat and sprinkle over the top.
For best results, refrigerate overnight.
Mix cheese with just enough milk to be ale to spread it on a plate.
Mix chili sauce and onion; spread over cream cheese. Sprinkle crab or shrimp on top.
Serve with crackers, Ritz type are best.
Remove cartilage from crab meat.
In a large bowl, blend the cream cheese, sour cream, salad dressing, lemon juice, Worcestershire, dry mustard, garlic and milk.
Mix until smooth and creamy.
Fold crab into mix with 2+ tablespoons of Cheddar cheese.
Pour into greased 1-quart baking bowl.
Top with remaining Cheddar.
Bake at 325\u00b0 until brown and bubbly (approximately 30 minutes).
Best served with stone wheat crackers.
Mix softened cream cheese with mayonnaise and Miracle Whip. Add salt, pepper, garlic salt/garlic, horseradish and Worcestershire to taste.
Add small amount of milk to make creamy smooth.
Add shrimp and crab, stirring in carefully.
Chill for several hours; bring to room temperature before serving on assorted crackers.
A light sprinkling of fresh chopped parsley on top adds to the presentation.
Cooking time is chilling time.
Mix well the cream cheese and mayonnaise with electric mixer. Add milk, salt, hot sauce and garlic powder.
Mix well with electric mixer.
Taste mixture.
Add more hot sauce or garlic powder if desired.
Stir in crab meat.
Use canned or fresh meat. Fresh crab is best, but canned is also delicious.
Serve with crackers.
Rinse the crab claws with cold water and pat dry with
Remove cartilage from crab meat and chop.
In a large bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth.
Add enough milk to make mixture creamy.
Stir in 2 tablespoons of the grated cheese.
Fold crab meat into cheese mixture.
Pour into greased 1-quart casserole.
Top with remaining cheese.
Bake at 325\u00b0 uncovered until mixture is bubbly and brown on top, about 30 minutes.
Garnish with paprika.
Best served with Ritz crackers!
Soften cream cheese.
Mix crab, mayonnaise and horseradish. Sprinkle top with paprika.
Microwave for 3 to 5 minutes, or until bubbles appear on the edges.
Recipe can be doubled.