Saturday, June 25, 2011

Crab and Shrimp Dip

My sister-in-law Doris made this. This make a huge batch, so save it for a large party.

3 8-oz packages cream cheese
2 cans crabmeat (not chunk); well drained (6 oz cans)
1 6-oz can broken shrimp, well drained
A few red pepper flakes or horseradish
Minced garlic, about 2 cloves
Salt and pepper to taste

Combine the ingredients in a 2-quart casserole dish.

Bake at 350 degree for 25-35 minutes until warmed through.

Serve with french bread or crackers.

Serves 12-14

July 2013: I made this for a picnic and added a second can of the shrimp, plus some chopped onion, mustard powder, and worcestershire sauce.

No comments: