- 51. HOT CRAB DIP
- Cream softened cream cheese with milk and mayonnaise; blend well. Add crab meat and remaining ingredients. ... at edges. Serve with dip chips, crackers, etc.
Ingredients: 9 (cheese .. mayonnaise .. meat .. milk .. salt .. sauce ...)
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- 52. HOT CRAB DIP
- Cook first 6 ingredients ... and heated thoroughly. Add crab meat. Serve in chafing dish and dip with crackers.
Ingredients: 7 (cheese .. mayonnaise .. mustard .. salt .. sugar ...)
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- 53. CRAB DIP FOR VEGETABLES
- Place cream cheese in bowl; beat until ... Island dressing to make dip consistency. Cut crab meat into small pieces. ... dip bowl. Surround with vegetables.
Ingredients: 4 (sticks ...)
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- 54. CRAB DIP
- Soften cheese and add mayonnaise and ... until smooth. Stir in crab meat, garlic, salt, pepper, ... crackers. Makes about 2 cups.
Ingredients: 8 (cheese .. mayonnaise .. meat .. soup .. tabasco ...)
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- 55. CRAB DIP
- Mix all ingredients together ... crackers of choice around crab ball. Keep crab dip chilled before serving.
Ingredients: 6 (cheese .. meat .. sauce ...)
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- 56. HOT CRAB DIP
- Soften cream cheese to room temperature. Stir ... taste. Blend well. Add crab meat and fold in ... on top. Bake crab dip in a 350 degree ... of crackers or dip chips.
Ingredients: 8 (cheese .. mayonnaise .. meat .. milk .. optional ...)
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- 57. CRAB DIP
- Beat cheese, Worcestershire sauce, lemon ... serving platter. Arrange flaked crab meat on dip. Shake chili sauce ... with parsley. Serve on crackers.
Ingredients: 9 (crackers .. juice .. mayo .. onion .. parsley .. sauce ...)
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- 58. CRAB DIP
- Mix together and microwave 1 1/2 -2 minutes. To serve: Hollow out and pour crab mixture into. Dip with pieces of rye bread.
Ingredients: 3 (cheese .. crab .. whiz)
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- 59. CRAB MEAT DIP
- Mix well cream cheese, add a little milk to make dipping consistency; add garlic, crab, and salt.
Ingredients: 5 (garlic .. milk .. salt .. shrimp ...)
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- 60. HOT CRAB DIP
- Let cream cheese soften. Combine all ingredients ... with more or less crab meat or part shrimp if desired.
Ingredients: 6 (cheese .. meat .. milk ...)
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