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CRAB DIP

This tasty crab dip makes a great appetizer for summer dining.
By Sal Agliano
CRAB DIP

Serves: 4 - 6 (about 36 canapes)

Ingredients:

  • 1 cup cooked crabmeat
  • 8 oz. cream cheese
  • 1/2 cup half and half
  • 1 tablespoon chopped chives


Directions:
Combine the cream cheese and half and half in a bowl; whip until smooth and creamy. Add the crabmeat and chives and mix until well blended. Chill for about an hour before serving. Serve with saltines or wheat crackers.