Crab Spread
A chilled cream cheese-based crab spread layered with chili sauce and flaked crabmeat; garnish with parsley and serve as an appetizer.
Equipment
- Medium Bowl
- Electric Mixer
- Spatula
- Fork
- Serving platter
Ingredients
Ingredients
- 12 ouncescream cheese at room temperature
- 1/2 smallsweet onion grated
- 2 tablespoonsWorcestershire sauce
- 2 tablespoonsmayonnaise low fat is fine
- 1 tablespoonfreshly squeezed lemon juice
- 6 ounceschili sauce
- One6-ounce cancrabmeat drained and flaked apart
- freshly chopped parsley for garnish
Instructions
Instructions
- Ensure the 12 ounces cream cheese is at room temperature and softened.
- Drain the 6-ounce can of crabmeat and use a fork to flake it apart; set aside.
- Grate ½ small sweet onion.
- In a medium bowl, use an electric mixer to beat the cream cheese until smooth.
- Add the grated onion, 2 tablespoons Worcestershire sauce, 2 tablespoons mayonnaise, and 1 tablespoon freshly squeezed lemon juice to the bowl. Mix on medium speed until fully combined and smooth, scraping down the sides of the bowl as needed.
- Transfer the cream cheese mixture to a serving platter and spread into an even layer with a spatula.
- Spoon the 6 ounces chili sauce evenly over the cream cheese layer and spread gently to cover.
- Evenly sprinkle the flaked crabmeat over the chili sauce.
- Garnish with freshly chopped parsley. Cover and refrigerate for several hours before serving.
Notes
If preparing this recipe asgluten free, just be sure to use brands of mayonnaise and chili sauce that are designated as GF.