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Hot Crab Dip Recipe

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This recipe for Hot Crab Dip, by , is from Wasserstrom Associates , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Leslie Swanson
Added: Wednesday, April 26, 2006


2 (8 oz.) blocks cream cheese, room temp.
1 c. mayonnaise (not miracle whip)
squeeze of lemon juice
2 garlic cloves, minced
1 tbsp. of butter
c. of minced onion
1 pkg. imitation crab leg meat
1 c. fresh breadcrumbs
c. shredded parmesan cheese
Cracked black pepper to taste
baking dish (one that can be used to serve)
1 french baguette
olive oil to brush on baguette

Melt butter in a small saute pan. Sweat onions and garlic until clear. Place cream cheese in bowl; add mayonaise, lemon juice and pepper and blend with a mixer until smooth. Add crab meat, onions and garlic and the bread crumbs and the cheese. Top with rest of bread crumbs and cheese. Bake in 350 oven until top is brown and bubbly. This can be made a day or two ahead. Slice Baugette into 1 inch slices, brush with olive oil. Place on a baking sheet, bake in 375 oven until brown and crisp, serve with dip.




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