Hot Crab Dip


1/4 C mayonnaise
1/2 (8 oz) package cream cheese, softened
1 (6 oz) vacumn pack or can of white crabmeat, drained
1 egg, beaten
1 small onion, chopped
1 tsp chive or scallion
1 tsp paprika or 4 dashes of hot sauce
the juice of one lemon
4T grated parmesean cheese or cheddar cheese (2T for top and 2T for dip)


Preheat oven to 375 degrees F. Grease a souffle dish. In a bowl, cream mayonnaise and cream cheese together. Stir in crab meat, egg, onion, scallion, and lemon juice. Bake for 20 minutes. Serve with crackers (buttery rounds or wheat thins), pretzel chips, slices of french baguette or pita chips. 

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