This easy dip is great for parties or snacking. For a chunky dip, fold in crabmeat at end of mixing.
1 pkg (250 g) cream cheese, softened
1 can (120 g) CLOVER LEAF CHUNK CRABMEAT, drained OR Clover Leaf Crabmeat 15% Leg meat, drained
1/4 cup (50 mL) mayonnaise
3 tbsp (45mL) minced green onion
4 tsp (20 mL) seafood sauce, or to taste
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) Worcestershire sauce
1/4 tsp (1 mL) garlic powder
Preheat oven to 350ºF (180ºC) .
In medium bowl, mix together cream cheese, crab, mayonnaise, onion, seafood sauce, lemon juice, Worcestershire sauce and garlic powder. Season with salt to taste. Spread dip mixture in deep 2 cup (500mL) casserole dish. Bake for 20 to 25 minutes, until bubbly and heated through. Garnish with chopped fresh parsley, or as desired. Serve with fresh vegetables, breadsticks, crackers or corn chips. Makes 2 cups (500mL) .
Note: (May also be covered and refrigerated up to 2 days. Warm to room temperature or add 5 minutes to cooking time.)
Top with 2 to 3 tbsp (30 to 45mL) sliced almonds or 1/4 cup (50mL) shredded cheese before baking. Or for a spread, omit mayonnaise, cover and chill at least 3 hours after baking.
|Saturated Fat||7 g|
|Trans Fat||0.3 g|
|Saturated + Trans||37%|
|Source of Vitamin A|