Appetizers

Cheesy Hot Crab and Red Pepper Spread

Cheesy Hot Crab and Red Pepper Spread recipe

photo by:kraft

Wow! I was very surprised by this recipe. The flavors were great. I did add a touch of Old Bay because I think every crab recipe should have it in it. Loved it!

posted by

vbkim

on 1/20/2012

time

prep:

10 min

total:

30 min

servings

total:

Makes 3 cups spread or 24 servings, 2 Tbsp. spread and 16 pieces.

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What You Need

1-1/2

cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided

pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened

tsp. garlic powder

tsp. Italian seasoning

red pepper, chopped

small onion, finely chopped

can (6 oz.) crabmeat, drained

WHEAT THINS Original Snacks

Make It

HEAT oven to 375°F.

RESERVE 1/2 cup mozzarella; refrigerate until ready to use. Mix all remaining ingredients except crackers until well blended.

SPREAD into 9-inch pie plate.

BAKE 20 min. or until crab mixture is heated through and top is lightly browned. Top with reserved mozzarella. Serve with WHEAT THINS.

Kraft Kitchens Tips

Make Ahead

Prepare spread as directed, but do not bake. Refrigerate up to 2 days. When ready to serve, bake at 375ºF for 25 min. or until heated through. Top with the reserved mozzarella, then serve as directed.

Variation

Prepare spread as directed. Serve with WHEAT THINS Toasted Chips Multi-Grain instead of the WHEAT THINS Original Snacks. Makes 3 cups spread or 24 servings, 2 Tbsp. spread and 12 chips each.

Special Extra

Garnish with chopped fresh parsley just before serving.

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vbkim

posted:1/20/2012

Wow! I was very surprised by this recipe. The flavors were great. I did add a touch of Old Bay because I think every crab recipe should have it in it. Loved it!

lesliemcf

posted:1/8/2012

Love it - it is a good appatizer at large family gatherings...very festive looking for Christmas as well.

Cadi13

posted:12/27/2011

I added a splash of half and half to make it a little creamier like another reviewer suggested. I would definitely add more next time, this dip is very thick. I used chedder on top as I only had 8 oz cheese. The dip is so rich I think I will leave the top layer of cheese off next time. I also added 1/2 tsp paprika and old bay. It definitely needed the extra spice. Very good dip, did not last long at Christmas party!

christie584

posted:1/9/2011

I made this recipe for Christmas and it wasn't bland at all. To switch it up a bit I made the recipe, then scooped it into wonton cups (much like the Warm Spinach & Artichoke Cups recipe) and baked a bit longer. It was fabulous and guests couldn't get enough! I will be making this every year - and I probably won't be able to wait until to holidays to make it again!

rjmelson

posted:6/20/2010

My family loves this recipe. I make this for almost all of our family dinners. I find it best if you use real lump crab meat. I follow the recipe, except I use more seasoning than it states.

tracydoran

posted:12/24/2009

I make this all the time now, with only a couple of changes. I use jarred roasted red peppers, the fresh seem to be too over powering (1-2 small one)and fresh garlic. Serve with tortilla chips instead of the crackers warmed up in the micro wave.

nykkya

posted:12/21/2009

I made this vegetarian by using tofu instead of crab. I do this for "crab" cakes as well. Wrap the tofu in paper towels and squeeze it out. Freeze then thaw the tofu, and it will have a very crumbly, crabby texture. Add a little Crab Boil or Old Bay and you have yourself a delicious treat!

a cook

posted:12/3/2009

I took note of the comments of those that did not like it saying it was bland. So I added paprika, old bay seasoning, and garlic salt instead of powder and it was really good. Hubby loved it and I will be making it again. I also used fresh crab meat and not canned.

kaydee79

posted:6/22/2009

Not very flavorful. Much prefer the Baked Veggie Dip more

chelle31525

posted:5/1/2009

YAY! I hosted my very first dinner party and used this dip as a backup for the spinach dip I was going to make (long story, lol) for one of the appetizers. EVERYONE LOVED IT! Even a prissy co-worker asked me for the recipe! I was so proud! THANK YOU THAK YOU THANK YOU!