Comida Kraft
Recipe Box

Cheesy Hot Crab and Red Pepper Spread

Prep Time
10
min.
Total Time
30
min.
Servings

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

If you're a fan of crab and red peppers, this spread has your name on it! Perfect to make and take to a party, it'll go fast if you share it with a crowd!

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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 crackers.

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 multi-grain toasted chips instead of the thin wheat snack crackers. Makes 3 cups spread or 24 servings, 2 Tbsp. spread and 12 chips each.

Special Extra

Garnish with chopped fresh parsley just before serving.

Servings

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

Healthy Living

  • Good source of calcium
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1-1/2 Carb Choice

Diet Exchange

  • 1-1/2 Starch
  • 1-1/2 Fat

Nutrition Bonus

This delicious appetizer, made with better-for-you products, provides calcium from the mozzarella cheese.

Nutritional Information

Serving Size 3 cups spread or 24 servings, 2 Tbsp. spread and 16 pieces
AMOUNT PER SERVING
Calories 200
Total fat 9g
Saturated fat 3g
Cholesterol 15mg
Sodium 380mg
Carbohydrate 22g
Dietary fiber 1g
Sugars 4g
Protein 7g
% Daily Value
Vitamin A 6 %DV
Vitamin C 6 %DV
Calcium 15 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I added a splash of half and half to make it a little creamier like another reviewer suggested. 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!
Date published: 2011-12-27
Rated 5 out of 5 by from I made this recipe for Christmas and it wasn't bland at all. 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!
Date published: 2011-01-09
Rated 5 out of 5 by from Fabulous! Fabulous! I first made it for Christmas day and I've already made it three times since! I added a splash of heavy cream (maybe 1/4 cup) and some cheddar cheese as well (less than 1/2 cup). The cream made it a little smoother and easier to dip. To dress it up for Christmas day I served it in a toasted bread bowl with toasted bread pieces as well as Wheat Thins.
Date published: 2005-01-10
Rated 4 out of 5 by from I don't like crab, but the people I made this for really liked it! I don't like crab, but the people I made this for really liked it! I added an extra 4 ounces of cream cheese and used a second can of crab meet. Also added a little bit (just a couple shakes) of red pepper flakes. I ran out of mozzarella (after using inside the dip), but topped it with mild cheddar instead. Folks gobbled it up!
Date published: 2009-03-21
Rated 5 out of 5 by from I first made this recipe for my husband and his biker buddies. I first made this recipe for my husband and his biker buddies. I wasn't used to the oven I used and it got a little burnt around the edges but they liked it so much they gobbled it up in no time anyway. Several of them asked me for the recipie to give to their wives because they wanted to have it again.
Date published: 2006-11-07
Rated 4 out of 5 by from I made this vegetarian by using tofu instead of crab. 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!
Date published: 2009-12-21
Rated 5 out of 5 by from I made this for Thanksgiving Dinner and everyone loved it so much I made it for a Christmas Party I... I made this for Thanksgiving Dinner and everyone loved it so much I made it for a Christmas Party I had. Everyone there loved it too and kept asking me how I made it. So now I am making it for a 3rd time this Holiday Season, to bring to my sister-in-laws house for Christmas Dinner.
Date published: 2004-12-20
Rated 5 out of 5 by from I made this recipe for a Christmas party and everyone loved it! I made this recipe for a Christmas party and everyone loved it! Some people even asked for the recipe from me...and that's never happened to me before. It made me feel good that I could make something tasty for our friends. I'll definitely be making this again in the future.
Date published: 2009-01-18
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