- 1 cup (6 ounces) flaked imitation crabmeat
- 1/2 cup shredded cheddar cheese
- 1/4 cup cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup sliced green onion
- 1 teaspoon lemon juice
- 1/4 teaspoon Worcestershire sauce
- 1/8 teaspoon garlic powder
- 1/4 cup bread crumbs
- In a large bowl, mix the first 10 ingredients until smooth. Spread in a 9-in. pie plate. Sprinkle with bread crumbs.
- Cover and bake at 350° for 20 minutes or until bubbly. Uncover and bake 5 minutes more. Serve with crackers, celery sticks or other raw vegetables. Yield: 6-8 servings.
Originally published as Seafood Dip in Taste of Home December/January 1994, p64
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Seafood Dip
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Reviewed Apr. 6, 2015
"Delicious, we all loved it! Super easy, very tasty!"
Reviewed Dec. 26, 2014
Reviewed Dec. 12, 2014
"This is best served cold with no baking."