Micheles Crab Spread Food

CREAM CHEESE CRAB SPREAD WITH HOMEMADE CROSTINI

Steps:

• Combine the cream cheese and all but 1/2 cup of the crabmeat in a medium bowl. Mix until thoroughly combined. Roll into an 8-inch log and refrigerate until firmed up slightly, about 1 hour. Refrigerate the remaining 1/2 cup crabmeat until serving.
• Meanwhile, combine the ketchup, horseradish, lemon juice, salt and some pepper in a medium bowl. Taste and adjust to your liking.
• Place the log on a serving platter. Spoon some of the sauce over it, reserving the remaining sauce in a small bowl to serve on the side. Sprinkle the reserved 1/2 cup crabmeat on top and garnish with the chives. Rub the garlic onto one side of each slice of bread and arrange the bread on the serving platter.

CRAB SPREAD

Steps:

• Whip cream cheese with mixer.
• Add Worcestershire sauce, lemon juice, mayonnaise and onion; mix well.
• Spread evenly on a serving platter.
• Spread 1/2 bottle chili sauce over the cream cheese mixture.
• Flake drained crabmeat over the top.
• Sprinkle with dried parley flakes.
• Serve with Frito scoops or with crackers as a spread.

CRAB SPREAD

Steps:

• In a small bowl, combine the first six ingredients. To serve chilled, cover and refrigerate until serving. Sprinkle with paprika., To serve warm, spoon into a greased 3-cup baking dish. Sprinkle with paprika. Bake, uncovered, at 375° for 15 minutes or until heated through. Serve with crackers or vegetables.

DEVILISHLY GOOD DEVILED CRAB

Steps:

• Preheat the oven to 350 degrees. Pick through the crabmeat to remove bits of cartilage etc. In a mixing bowl combine the crabmeat with the scallions, celery and bell pepper. (Make sure the green onions, celery and bell pepper are very finely chopped because they won't cook in the oven and you don't want their raw texture to be intrusive.) In a separate mixing bowl combine the mustard with the butter and cream. Combine the crabmeat mixture with the melted butter and cracker crumbs. Season with 1/2 teaspoon of salt and Tabasco sauce to taste. Transfer the mixture to a baking dish. Top with additional cracker crumbs and bake for half an hour until the top has browned.
• Variation instead of combining crabmeat vegetables with the butter and cream combine it with 3/4 cup of evaporated skim milk mixed with 1 teaspoon dry mustard rather than the Dijon mustard.

CREAM CHEESE AND CRAB SPREAD

Steps:

• In mixer, beat until creamy: cheese, reserved liquid, onion, lemon juice, salt and hot pepper sauce.
• Stir in crab meat.
• Turn into shallow greased baking dish.
• Sprinkle with almonds.
• Bake uncovered in preheated 350° F oven 20 to 30 minutes or until bubbly.
• Serve hot as a spread on bread rounds or crackers.

MICHELE'S CRAB SPREAD

Steps:

• 1. Dissolve gelatin in 3 tablespoons cold water. Add to boiling, cream of celery soup. Stir well to dissolve gelatin. Take mix off burner. Cool completely.
• 2. Cream and mash cream cheese. Add mayonnaise and mix well. Add cooled mix; chopped celery, onion, crab.
• 3. Mix well.
• 4. Put in mold and refrigerate til set.

CRAB MOLD / SPREAD

Steps:

• Sprinkle gelatin over heated soup.
• Stir to dissolve.
• Add remaining ingredients.
• Mix well.
• Pour into lightly greased jello mold.
• Refrigerate until set.

NEW ORLEANS CRAB SPREAD

Steps:

• Place cream cheese in medium microwave-safe bowl.
• Microwave on HIGH 30 seconds or until softened.
• Add mayonnaise and shisk until smooth.
• Chop crabmeat, celery and green pepper then add to bowl.
• Stir in pressed garlic and cajun seasoning, mix well.
• Cover and refrigerate 3 hours to let flavors blend.
• Serve with toasted bread or crackers.

MICHELE'S CRAB SPREAD

Steps:

• 1. Dissolve gelatin in 3 tablespoons cold water. Add to boiling, cream of celery soup. Stir well to dissolve gelatin. Take mix off burner. Cool completely.
• 2. Cream and mash cream cheese. Add mayonnaise and mix well. Add cooled mix, chopped celery, onion, and crab.
• 3. Mix well.
• 4. Put in mold or bowl and refrigerate until set.
• 5. Serve with party bread, crackers, or chips.