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Hot Crab Spread

Chef.Foodie's picture
  Green onion 1
  Cream cheese 8 Ounce (1 Large Package)
  Milk 1 Tablespoon
  Dijon mustard 1 Teaspoon
  Prepared horseradish 1 Teaspoon
  Worcestershire 1⁄2 Teaspoon
  Lemon juice 1⁄2 Teaspoon
  Liquid hot pepper seasoning 3 Drop
  Cashews 1⁄2 Cup (8 tbs)
  Cooked crab 1⁄2 Pound, canned (About 1 1/3 Cups, Fresh Or Canned)

Cut onion and half of top in 1-inch lengths.
Using metal blade, process onion until chopped.
Cut cream cheese in chunks and, with motor running, drop pieces down feed tube; process with onion until smooth.
Add milk, mustard, horseradish, Worcestershire, lemon juice, and hot pepper seasoning.
Process for 2 seconds.
Scrape side of bowl with a spatula, then process for 2 more seconds.
Add nuts and process with 3 on-off bursts to coarsely chop nuts.
Remove blade and stir in crab.
(This much can be done ahead. Cover and chill.) Before serving, heat mixture in a double boiler over hot water.
Serve with an assortment of crackers and provide a knife for spreading.

Recipe Summary

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1358 Calories from Fat 953

% Daily Value*

Total Fat 110 g168.8%

Saturated Fat 49.6 g248.2%

Trans Fat 0 g

Cholesterol 427.8 mg142.6%

Sodium 1448.5 mg60.4%

Total Carbohydrates 34 g11.2%

Dietary Fiber 2.9 g11.7%

Sugars 12.9 g

Protein 67 g134.8%

Vitamin A 67.8% Vitamin C 25.7%

Calcium 47.8% Iron 40.4%

*Based on a 2000 Calorie diet


Hot Crab Spread Recipe