Hot Crabmeat Spread Recipe
Hot Crabmeat Spread Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I've enjoyed seafood all my life and my family does, too. I first made this delicious crab recipe for a party, and I've made it many times since. There are never any leftovers when I serve it. —Sally Kerns, Virginia Beach, Virginia
MAKES:
20 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
20 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 cup half-and-half cream
  • 2 packages (3 ounces each) cream cheese, softened
  • 1 small onion, chopped
  • 1 tablespoon mayonnaise
  • 2 teaspoons prepared horseradish
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon minced fresh parsley
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion salt
  • 1/4 teaspoon pepper
  • 8 to 10 drops hot pepper sauce
  • 2 cans (6 ounces each) crabmeat, drained and cartilage removed
  • Assorted crackers

Directions

In a saucepan, combine the first 12 ingredients. Cook and stir over low heat until the mixture is smooth. Add the crab and heat through. Serve with crackers. Yield: 2-1/2 cups.
Originally published as Hot Crabmeat Spread in Country October/November 1997, p51

Nutritional Facts

2 tablespoons: 46 calories, 3g fat (2g saturated fat), 18mg cholesterol, 145mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 3g protein.

  • 1 cup half-and-half cream
  • 2 packages (3 ounces each) cream cheese, softened
  • 1 small onion, chopped
  • 1 tablespoon mayonnaise
  • 2 teaspoons prepared horseradish
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon minced fresh parsley
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion salt
  • 1/4 teaspoon pepper
  • 8 to 10 drops hot pepper sauce
  • 2 cans (6 ounces each) crabmeat, drained and cartilage removed
  • Assorted crackers
  1. In a saucepan, combine the first 12 ingredients. Cook and stir over low heat until the mixture is smooth. Add the crab and heat through. Serve with crackers. Yield: 2-1/2 cups.
Originally published as Hot Crabmeat Spread in Country October/November 1997, p51

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