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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Crabmeat Fondue Recipe

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This recipe for Crabmeat Fondue is from The McGeary Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Nonstick cooking spray
1/4 c. plain panko bread crumbs
2 tbsp. freshly grated Parmesan
1 tbsp. chopped fresh parsley leaves
4 oz. reduced-fat cream cheese (Neufchatel), softened at room temperature
1/2 c. light mayonnaise
1/4 c. fat-free milk
1 shallot, minced
1 tbsp. chopped scallions
1 tbsp. lemon juice
1 tbsp. Worcestershire
1 tsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. hot sauce
1 (8 oz.) container lump crabmeat, picked through
Directions:
Directions:
Preheat the oven to 375 degrees. Spray a small 6 by 9-inch baking dish with nonstick cooking spray.

Combine the panko, cheese and parsley in a small bowl.

Whisk the cream cheese in a large bowl until completely smooth. Stir in the mayonnaise, milk, shallot, scallion, lemon juice, Worcestershire, mustard, salt and hot sauce. Gently fold in the crabmeat until just blended. Spoon the mixture into the baking dish and sprinkle with the panko mixture. Bake on the top rack until the topping is browned and the filling is hot and bubbly, appx. 35 minutes. Serve with crackers and/or veggies.

 

 

 

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