Serves: 20
Total Calories: 54
1. In medium bowl beat cream cheese, sour cream, lemon juice, seafood seasoning and ground red pepper with wire whisk until combined.
2. If using lump crabmeat, remove any shell or cartilage. If using imitation crabmeat, finely chop. Fold crabmeat and artichoke hearts into cream cheese mixture.
3. Spoon crab mixture into serving dish. Garnish with red pepper. Serve with Town House Toppers crackers.
This Crab And Artichoke Spread recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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