Crab Dip: Sandi's Recipe of the Week - November 24

Presents

Sandi's "Recipe Of The Week"
December 1 - 7, 2007

"Crab Dip"

Crab Dip

Recipe Source:
Appetizers and Sandwiches (Card 49)
Great American Recipes

Serving Size: Makes about 3 cups, 10 - 15 servings.

Amount	Ingredient
8 ounce package	cream cheese
1/2 cup	sherry, brandy, white wine or chicken broth
1 cup	shredded cheddar cheese
1 teaspoon	cornstarch
8 ounces	crabmeat or imitation crabmeat, flaked
2 tablespoons	finely chopped parsley or dill
1 tablespoon	Worcestershire sauce
2 tablespoons	half and half
	Paprika

Preparation Instructions:
1. In a saucepan, combine cream cheese and sherry, brandy, wine or broth.
2. Put pan over low heat. Melt stirring until creamy.
3. Add cheese, cornstarch, crabmeat, parsley or dill, Worcestershire sauce and half and half.
4. Stir to combine.
5. Heat over medium low heat until hot but not boiling.
6. Transfer to a hot chafing dish or fondue pot. Sprinkle with paprika.
7. Serve warm. About 3 cups or 10 - 15 servings.
Per serving: 103 calories; 6.2 g protein; 8.3 g fat; 1.0 g carbohydrates; 290 mg sodium.

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