Hot Crab Dip: Sandi's Recipe of the Week - November 26

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Sandi's "Recipe Of The Week"
November 26 - December 2, 2005

"Hot Crab Dip"

Hot Crab Dip

Recipe Source:
2006 Issue of
Recipes Plus Calendar

Serving Size: Makes 2 cups

250 g package	cream cheese, softened
120 g can	Clover Leaf Chunk Crabmeat, drained
1/4 cup	mayonnaise
3 tablespoons	minced green onion
4 teaspoons	seafood sauce, or to taste
1 tablespoon	lemon juice
1 teaspoon	Worcestershire sauce
1/4 teaspoon	garlic powder
	Salt, to taste
Garnish:	chopped fresh parsley, optional
Dippers	celery sticks, red and yellow sweet pepper strips, small breadsticks, crackers, corn chips, etc.

Preparation Instructions:
Mix together, in medium bowl, cream cheese, crabmeat, mayonnaise, onion, seafood sauce, lemon juice, Worcestershire and garlic. Season with salt. Spread dip mixture in deep 2 cup casserole dish. Bake in 350 degree oven 20 to 25 minutes, until it bubbles and is heated through. (May also be covered and refrigerated up to 2 days. Warm to room temperature or add 5 minutes to cooking time.) Makes 2 cups.
Per serving (2 tablespoons): 174 calories; 4.3 g protein; 16.5 g fat; 2.3 g carbohydrates; 0.1 g fibre.
Tip: For a chunky dip, fold in crabmeat at end of mixing.
Variations: If desired, top with 2 to 3 tablespoons sliced almonds or 1/4 cup shredded cheese before baking. For a spread, omit mayonnaise, cover and chill at least 3 hours.

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