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Crab Dip -Baked

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Ingredients

Adjust Servings:
1 (6 ounce) can crabmeat, drained and flaked
8 ounces cream cheese, room temperature
1/2 medium onion, grated
1 tablespoon horseradish, in a jar
4 - 5 drops hot sauce

Nutritional information

241.2
Calories
180 g
Calories From Fat
20.1 g
Total Fat
12.5 g
Saturated Fat
80.2 mg
Cholesterol
545.7 mg
Sodium
3.3 g
Carbs
0.3 g
Dietary Fiber
1 g
Sugars
12.2 g
Protein
78g
Serving Size

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Crab Dip -Baked

Features:
    Cuisine:

    Quick, easy, and a crowd pleaser. I followed the directions to a T, except I forgot to add the hot sauce. Since I don't like things spicy, I didn't miss it. But maybe next time I'll try it. And perhaps it would be good with a crumb topping?

    • 120 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Crab Dip – Baked, I was given this recipe by a good friend many years ago They tried serving it with many types of crackers but Sociable Crackers was their choice and mine A must when asked to bring an appetizer I’ve also doubled the recipe and baked in a hollowed out round loaf of bread Delicious and simple , Quick, easy, and a crowd pleaser I followed the directions to a T, except I forgot to add the hot sauce Since I don’t like things spicy, I didn’t miss it But maybe next time I’ll try it And perhaps it would be good with a crumb topping?, I was given this recipe by a good friend many years ago They tried serving it with many types of crackers but Sociable Crackers was their choice and mine A must when asked to bring an appetizer I’ve also doubled the recipe and baked in a hollowed out round loaf of bread Delicious and simple


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    Steps

    1
    Done

    Combine All Ingredients and Mix Well.

    2
    Done

    Pour Into a Small Deep Baking Dish - Good For Dipping.

    3
    Done

    Bake at 350 Degrees For 30-40 Minutes. Until Bubbling.

    4
    Done

    Serve Hot With Sociable Crackers - Enjoy!

    Avatar Of Luke Lopez

    Luke Lopez

    Latin cuisine expert infusing his dishes with traditional and authentic flavors.

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