Cream Cheese and Crab Spread

Total Time
40mins
Prep 10 mins
Cook 30 mins

Cream cheese and crab are two of my favorite ingredients. I would use chipotle as the hot pepper sauce. The servings yield is for cracker appetizer size.

Ingredients Nutrition

  • 1 (8 ounce) package cream cheese, softened
  • 1 (6 ounce) package frozen crabmeat, thawed,drained,and chopped,reserving 2 tbsps. liquid
  • 2 tablespoons minced white part green onions
  • 1 teaspoon lemon juice
  • 14 teaspoon salt
  • 18 teaspoon hot pepper sauce
  • 14-13 cup sliced almonds

Directions

  1. In mixer, beat until creamy: cheese, reserved liquid, onion, lemon juice, salt and hot pepper sauce.
  2. Stir in crab meat.
  3. Turn into shallow greased baking dish.
  4. Sprinkle with almonds.
  5. Bake uncovered in preheated 350° F oven 20 to 30 minutes or until bubbly.
  6. Serve hot as a spread on bread rounds or crackers.
Most Helpful

3 5

Perhaps I did something wrong in making this dip, but it was way too salty and strong-flavored for my taste. I used the best canned crab I could find and doubled the recipe and baked it in a 9" pie plate. Somehow, something went wrong.

5 5

A REALLY great appetizer, commonly known as Crab Rangoon when wrapped and deep fried in a wonton wrapper. To get closer to the Crab Rangoon recipe I get in a local Chinese restaurant, you can leave out the hot sauce and serve this with deep fried wonton wrappers cut into smaller pieces. A real crowd pleaser, but best served hot or warm.