Comida Kraft
Recipe Box

Holiday Crab Spread

Prep Time
10
min.
Total Time
2
hr.
10
min.
Servings

3-1/2 cups spread or 28 servings, 2 Tbsp. spread and 5 crackers each

Flecked with bits of crab and sprinkled with shredded mozzarella, this delicious cheese ball is just the thing to get the party started.

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What You Need

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Make It

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  • Beat cream cheese and sherry in large bowl with electric mixer on medium speed until well blended. Add shredded cheese, crabmeat, red peppers, parsley and black pepper; mix well.
  • Press cream cheese mixture firmly into plastic wrap-lined 3-cup mold or bowl; cover. Refrigerate at least 2 hours or until firm.
  • Unmold crab spread onto serving plate. Sprinkle with the remaining mozzarella cheese; press into crab spread to secure. Serve with the crackers.
Please use alcohol responsibly.

Substitute

Substitute 1 can (6 oz.) shrimp, drained and finely chopped, for the crabmeat.

Substitute

Substitute milk for the sherry.

Hot Crab Spread

Prepare as directed, spooning into 1-quart ovenproof dish instead of mold. Bake at 350°F for 15 minutes or until heated through. Sprinkle with remaining mozzarella cheese. Garnish with additional chopped red peppers and parsley. Serve with crackers as directed.

Servings

  • 3-1/2 cups spread or 28 servings, 2 Tbsp. spread and 5 crackers each

Nutritional Information

Serving Size 3-1/2 cups spread or 28 servings, 2 Tbsp. spread and 5 crackers each
AMOUNT PER SERVING
Calories 110
Total fat 6g
Saturated fat 2g
Cholesterol 10mg
Sodium 230mg
Carbohydrate 9g
Dietary fiber 1g
Sugars 1g
Protein 4g
% Daily Value
Vitamin A 4 %DV
Vitamin C 4 %DV
Calcium 8 %DV
Iron 4 %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 1 out of 5 by from This recipe was one of the worst I have ever tried. This recipe was one of the worst I have ever tried. The sherry dominated the whole thing and there was way too much cheese. No crab flavor came through at all. The previous reviewer did not get confused with the red pepper ingredient. It does call for "chopped roasted red pepper". Had to throw it away because no one would eat it. Waste of time and money.
Date published: 2005-12-28
Rated 4 out of 5 by from Liked this one the previouse reviewer argued about the crush red peppers and the recipe did call for... Liked this one the previouse reviewer argued about the crush red peppers and the recipe did call for it! I liked this one but without the cherry we used the milk instead! never too much cheese like the reviewer on 12-28-05 stated will be doing it again for new years!
Date published: 2006-12-18
Rated 5 out of 5 by from I made this spread to take to an outdoor concert/picnic and it was a big hit...once we started... I made this spread to take to an outdoor concert/picnic and it was a big hit...once we started eating it, we couldn't stop. I made it the day before and let it sit in the fridge overnight and the flavors really blended. Quick, easy and delicious!!
Date published: 2003-08-10
Rated 2 out of 5 by from I made this recipe with milk instead of the sherry. I made this recipe with milk instead of the sherry. I thought the roasted red peppers overwhelmed the spread and that is all anyone tasted. I think I would try cutting the amount of roasted red peppers in half or not using them at all.
Date published: 2007-01-16
Rated 5 out of 5 by from I did use the sherry and thought it added a nice flavor. I did use the sherry and thought it added a nice flavor. Also, I used green pepper instead of red pepper and I added a garnish of parsley for color. I brought this to a family gathering and no one could leave it alone!
Date published: 2007-03-28
Rated 2 out of 5 by from We did not like the sherry. We did not like the sherry. I tried again but the second time I used Milk, fresh chopped red peppers instead of red roasted and added finly chopped celery and a dash of garlic salt. My family and friends loved it.
Date published: 2006-01-15
Rated 3 out of 5 by from Next time I will make this trying milk instead of cooking sherry, and I will definatley NOT... Next time I will make this trying milk instead of cooking sherry, and I will definatley NOT misunderstand the ingredients and use crushed red pepper instead of chopped, roasted, red pepper!
Date published: 2005-12-13
Rated 3 out of 5 by from I really had high hopes for this recipe, but it didn't go over well. I really had high hopes for this recipe, but it didn't go over well. Had far too much left over!
Date published: 2010-02-22
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