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Hot Cauliflower Crab Spread Recipe

Many of our favorite recipes features vegetables, especially cauliflower and broccoli. This spread from my sister-in-law is a great special-occasion meal starter. —Ruth Bartman, Norman, Idaho

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32 Servings
Prep/Total Time: 30 min.

Ingredients

1 package (16 ounces) frozen cauliflowerets, thawed
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup chopped imitation crabmeat
1 cup mayonnaise
1 cup grated Parmesan cheese
1/2 teaspoon garlic salt
1/2 teaspoon lemon-pepper seasoning
1 to 2 tablespoons chopped pimientos
Assorted crackers

Directions

In a bowl, combine the cauliflower, crab, mayonnaise, Parmesan cheese, garlic salt and lemon-pepper. Transfer to an ungreased 9-in. pie plate. Sprinkle with pimientos.
Bake, uncovered, at 350° for 25-30 minutes or until bubbly and edges are golden brown. Serve with crackers. Yield: 4 cups.

Nutrition Facts: 1 serving (2 tablespoons) equals 70 calories, 6 g fat (1 g saturated fat), 9 mg cholesterol, 141 mg sodium, 1 g carbohydrate, trace fiber, 2 g protein.

Hot Cauliflower Crab Spread published in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p36