Saturday, April 4, 2009

Crab Spread

1-8ounce cream cheese, softened
1 tablespoon milk
1 teaspoon lemon juice
1/8 teaspoon salt
1/4 cup onion, finely chopped
1 small garlic clove, pressed
1 medium tomato, seeded and chopped small
1/2 cup green pepper, chopped
4 ounces flake or leg-style imitation crab meat, coarsely chopped
2 tablespoons fresh parsley, snipped
Pillsbury french bread or crackers of your choice

Combine cream cheese, milk, lemon juice and salt. Finely chop onion. Add to cream cheese mixture along with garlic. Mix well. Mix in tomato, pepper and crab. Sprinkle parsley over top. Serve with bread made in bread tubes. (the tubes I use are from Pampered Chef. If by chance you have these tubes, cook the tubes staight up and not on their sides. The bread should bake perfectly then.) Can also toast the bread in the oven and that tastes good too.

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