1 pound lump crabmeat , picked over for shells and cartilage
1/2 cup cracker crumbs (saltine or butter crackers
2 tbsp. unsalted butter, melted
Toast points, croutons, or assorted party crackers
Instructions
Preheat oven to 350
Heat the olive oil in a larger skillet over medium heat. Add the onions, bell peppers, garlic, 1 tsp. salt, and 1 tsp. of the Essence. Cook, stirring, until the vegetables are soft, 2 to 3 minutes. Remove from the heat and set aside.
Combine the cream cheese, mayo, parsley, green onions, lemon juice, and the remaining tsp. salt and tbsp. Essence in a food processor. Process until smooth. Transfer the mixture to a mixing bowl and fold in the vegetables and crabmeat.
Transfer the mixture to a 2-quart casserole. Combine the cracker crumbs with the melted butter and stir to blend. Spread the crumb mixture over the crabmeat mixture and back until hot and bubbly, about 30 minutes.
Serving
Suggestions
Serve warm or chilled with toast points, cruotons, or assorted party crackers
Originally Submitted
12/19/2012
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