"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Crabmeat Dip or Filling Recipe

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This recipe for Crabmeat Dip or Filling, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peggy Brown
Added: Sunday, November 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. fresh crabmeat
8 oz. package cream cheese
1/2 stick butter
1/2 pint sour cream
1 bunch green onions - chopped (with 1 inch green)
6 shakes tobasco (more if desired)
cayenne pepper
white pepper
1/2 tsp. salt
1/2 tsp. garlic parsley powder
1/4 cup Madiera or dry sherry

If using as a filling for mini quiche shells, you will need 1/4 cup grated parmesean and 1/4 cup Italian bread crumbs as a topping. If you are using it as a dip, you won't need a topping. You may want to add the parmesean to the dip anyway, but it is not required

Directions:
Directions:
Melt cream cheese and butter. Stir in other ingredients and heat well . Refrigerate. When cool, pour off the excess liquid that forms on the top. Re-heat and serve with Escort Crackers or any of your favorite crackers.

If you are making mini quiches, fill the pastry shells with the cooled mixture. Sprinkle top with a mixture of the parmesean cheese and bread crumbs. Heat in a 350 degree oven for 10 minutes or until the pastry is golden. Let sit 5 minutes before serving.

Number Of Servings:
Number Of Servings:
5 dozen small quiche servings
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Best if crab mixture is made a day ahead and refrigerated until ready to re-heat and serve or fill the pastry shells

 

 

 

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