Serves: 2
1. Heat oven to 375°.
2. Mix all ingredients except crabmeat, almonds and crackers in medium bowl until well blended. Stir in crabmeat.
3. Spread crabmeat mixture in ungreased pie plate, 9 X 1 1/4 inches, or shallow 1-quart casserole. Sprinkle with almonds.
4. Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers.
*6 ounces imitation crabmeat, coarsely chopped, can be substituted for the canned crabmeat.
NUTRITION FACTS: 1 Tablespoon Calories 50 (Calories from Fat 35) Fat 4g (Saturated 2g) Cholesterol 10mg Sodium 50mg Carbohydrate 1g (Dietary Fiber 0g) Protein 2g % DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 2% Iron 0% DIET EXCHANGES: 1 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Hot Crab Dip recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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