Hot Crab Spread Recipe

3.5 2 2
Hot Crab Spread Recipe
Hot Crab Spread Recipe photo by Taste of Home
Publisher Photo

Hot Crab Spread Recipe

Read Reviews
3.5 2 2
Publisher Photo
After my mother and sister described the hot crab sandwiches they had eaten at a San Francisco restaurant, I developed this recipe. It's become a family favorite, especially during vacations to the Oregon coast, where we can catch fresh crabs.
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. Cook: 1-1/2 hours
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. Cook: 1-1/2 hours

Ingredients

  • 1-1/2 cups chopped green onions
  • 6 garlic cloves, minced
  • 1 tablespoon butter
  • 1 tablespoon mayonnaise*
  • 8 cups (32 ounces) shredded Monterey Jack cheese
  • 4 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • Assorted crackers

Directions

In a skillet, saute onions and garlic in butter until tender. Transfer to a 3-qt. slow cooker; add mayonnaise. Stir in cheese. Cover and cook on low for 30 minutes or until cheese is melted, stirring occasionally. Stir in crab; cover and cook 1 hour longer or until heated through. Serve spread warm with crackers. Yield: 6 cups.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as Hot Crab Spread in Country April/May 2004, p51

Nutritional Facts

2 tablespoons: 79 calories, 6g fat (4g saturated fat), 21mg cholesterol, 117mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 5g protein.

  • 1-1/2 cups chopped green onions
  • 6 garlic cloves, minced
  • 1 tablespoon butter
  • 1 tablespoon mayonnaise*
  • 8 cups (32 ounces) shredded Monterey Jack cheese
  • 4 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • Assorted crackers
  1. In a skillet, saute onions and garlic in butter until tender. Transfer to a 3-qt. slow cooker; add mayonnaise. Stir in cheese. Cover and cook on low for 30 minutes or until cheese is melted, stirring occasionally. Stir in crab; cover and cook 1 hour longer or until heated through. Serve spread warm with crackers. Yield: 6 cups.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as Hot Crab Spread in Country April/May 2004, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHot Crab Spread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
fredaevans User ID: 6360805 132372
Reviewed Dec. 10, 2011

"Do a very similar one, and it's drop dead DE-lusush! (Spelling intended.)"

MY REVIEW
Rockamama User ID: 1263362 67534
Reviewed May. 19, 2011

"I would love to make this recipe, but 4 cans of crabmeat around here would cost $20.00! ($5 a can)."

Loading Image