My twist on the Crab Stuffed Mushrooms without the mushrooms and bread crumbs.
|8 ozs.||Cream Cheese, softened|
|2 Tbsps.||Fresh Dill, chopped|
|2 Tbsps.||Onion, minced|
|1/4 cup||Horseradish Sauce|
|1 Tbsp.||Worcestershire Sauce|
|2 6-oz. cans||Crab, canned, drained|
|1/8 tsp.||Salt, to taste|
Set out the Cream Cheese to soften at room temperature.
Chop and measure the Fresh Dill and mince and measure the Onion.
Preheat an oven to 350°F.
Blend all of the ingredients in an oven proof bowl or casserole dish.
Bake 20 to 30 minutes until hot and bubbly.
Serve with crackers, vegetables or torn bread.
Can be prepared in advance, refrigerated, then baked later. If so, remove it from the refrigerator in advance to allow it to reach room temperature or microwave for 3 minutes on the "Quick Defrost" cycle.
I've substituted 1 teaspoon of dry Dill Weed for the Fresh Dill and 1 Tablespoon of dry Minced Onion for the minced Onion.
You can also bake this in a hollowed out 16 ounce bread bowl. Bake at 375 degrees for 10 to 15 minutes till hot and bubbly but before baking the bread dry. Be sure the Crab dip is at room temperature or microwave it to warm before adding it to the bread bowl.
I also enjoy this cold as a spread.
Crab Stuffed Mushrooms - Like the Hot Crab Dip, only stuffed in mushroom caps and topped with bread crumbs.
Source: My creation based on the Crab Stuffed Mushrooms
Yield: 2 cups
Nutrition Facts per Serving:
18g Fat (77.1% calories from fat)
trace Dietary Fiber
Exchanges per Serving:
1 1/2 Lean Meat
0 Non-Fat Milk
2 1/2 Fat
0 Other Carbohydrates.
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