Print Options

 
 
 
 Print
Hot Seafood Spread Recipe

Hot Seafood Spread Recipe

This creamy flavorful dip from Linda Doll of St. Albert, Alberta is sure to be popular at parties. “Bake it in a hollowed-out pumpernickel or white round bread loaf,” she suggests. “Serve it with bread cubes, pita bread or assorted raw veggies.” TIP: “I often used canned crab,” Linda notes.
TOTAL TIME: Prep: 15 min. Bake: 50 min. YIELD:32 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 cup mayonnaise
  • 1 can (4 ounces) tiny shrimp, rinsed and drained
  • 3/4 cup imitation crabmeat, chopped
  • 1/2 cup chopped green onions
  • 1/4 cup grated Parmesan cheese
  • 2 teaspoons dill weed
  • 2 teaspoons minced fresh parsley
  • 1 round loaf (1-1/2 pounds) unsliced bread
  • Assorted fresh vegetables

Directions

  • 1. In a large bowl, beat the first nine ingredients until blended. Cut the top fourth off the loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside. Fill bread shell with seafood mixture.
  • 2. Place on an ungreased baking sheet. Cover top edges loosely with foil. Bake at 350° for 25 minutes. Remove foil; bake 25-35 minutes longer or until crust is golden brown and spread is heated through. Serve with vegetables and bread cubes. Yield: 4 cups.

Nutritional Facts

1 serving (2 tablespoons) equals 168 calories, 11 g fat (4 g saturated fat), 27 mg cholesterol, 304 mg sodium, 12 g carbohydrate, 1 g fiber, 5 g protein.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.