Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Baltimore's Best Hot Crab Dip
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- #106323
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 white bread (round loaf)
1 pound backfin crab meat
2 packages (8 ounce size) cream cheese
3/4 teaspoon Worcestershire sauce
1 tablespoon Old Bay seasoning
1/2 cup mayonnaise
1/2 cup shredded cheddar cheese
3/4 cup sour cream
directions
With electric mixer mix the cream cheese, Worcestershire, Old Bay, sour cream and mayonnaise until creamy.
By hand, fold in cheddar cheese and gently fold in crab meat. Put mixture in a Pyrex-type dish and bake for 45 minutes at 350 degrees F.
While crab dip is baking, hollow out bread round. Cube any bread removed from center.
When crab meat is finished baking, spoon crab dip in bread round. Sprinkle with extra cheddar cheese or Old Bay. Serve warm.
added by
melanie
nutrition data
Nutritional data has not been calculated yet.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
December 29, 2007
I always judge a recipe by how many people ask me for it! This got rave reviews and I got 2 asks. I did double the crab meat which gave it a bit more crab flavor and texture.