Prep 10 mins
Cook 25 mins
Great with tortilla chips! Reminds me a little bit of the stuffing inside of crab rangoons.
- 8 ounces cream cheese, softened
- 1 1⁄2 cups crabmeat
- 1 tablespoon milk
- 1 teaspoon horseradish
- 2 tablespoons chopped onions
- salt and pepper
- Mix together.
- Transfer to mini casserole dish.
- Bake at 350 for 25 minutes.
Really good crab dip! This DOES taste like the filling from crab rangoons. I am low-carbing at the moment, so this dip tasted like manna from heaven. One suggestion I would make is to use fresh crabmeat in this dip: I tried to cut a few corners and made this with the canned stuff. It was very good, but I will definitely use fresh crabmeat instead in the future.
yum.fried up some egg roll wrappers to serve with this .
I used 8 oz of fat free cream cheese, 1 1/2 cups of chopped mock crabmeat (pollock) and reduced the onions by 1TBS. I loved this and it went over really well at a baby shower.