Sunday, March 8, 2009

Crab Spread

1/2 small onion
1 pressed garlic clove
1 package (8 oz) cream cheese, softened
1 tbsp. whole milk
1 medium tomato, seeded and chopped
1/2 small bell pepper, seeded and chopped
3/4 cup fresh parsley, snipped, divided
1 tsp. lemon juice
1/8 tsp. salt
4 ounces flake-or leg-style imitation crabmeat, coarsely chopped

Finely chop onion with Food Chopper. Combine onions, garlic, cheese, and milk; mix well. Spread cheese mixture over bottom of 8'' Mini-Baker. Coarsely chop tomato and bell pepper using Food Chopper. Finely snip parsely with Kitchen Shears. Combine tomato, bell pepper, two tablespoons parsely, lemon juice, and salt. Sprinkle over cheese mixture. Top with crabmeat. Sprinkle with remaining parsley. Chill. Serve with crackers or fresh vegetables.

Yield: Approximately 2 cups.

**This recipe comes from #1075 of the 1998 Pampered Chef cards.

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