This recipe came from our cookbook at the beauty shop where I work. We had many pot lucks, and every one wanted this and that recipe, so we all gave recipes and had our own book printed and sold them in the salon.
One of my mother-in-law's friends brought this delicious dip to a party and I had to have the recipe. Please only use full fat ingredients in this and real crabmeat. If you are lucky enough to have some fresh cooked crab meat, then you may certainly use that in place of canned-just don't use the "fake crab" as a substitute as it just won't taste the same. The size of the can is the same as a regular tuna fish can-I will update the exact size next time I make this. Note:The leftover dip is also great as a sandwich spread on a lightly toasted bagel with lettuce & tomato.
I tend to like recipes offered by food purveyors because they're usually simple and they taste good most of the time. This is a good one from Kraft. Given it's simplicity, it's pretty impressive. Beginner chefs can enjoy preparing (and eating) this one.
Very attractive looking appy! and good too. Had some ladies over for a "crafty evening", making little Christmas thingies, the spirals went over big, and the ladies took the recipe, from "Women's world".
Make certain that the cheese sticks are very well coated with the egg/water mix and the cereal coating, or the cheese will flow out when baking, also let the cheese sticks sit out for 30 minutes to dry out the outer crumb coating before baking, the cornflakes must be very finely crushed or they will not adhear to the sticks, these steps are very important --- prep time includes drying out for 30 minutes.