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Appetizers

Southwestern Crab Spread

Southwestern Crab Spread recipe
photo by:kraft
Canned crab is a terrific item to have on hand, especially when it can be turned into a fantastic appetizer like this in a snap. It looks and tastes gourmet, but takes lite...read more
time
prep:
15 min
total:
1 hr 15 min
servings
total:
2-1/4 cups or 18 servings, 2 Tbsp. each
Magazine Acquisition

What You Need

1
can  (6-1/2 oz.) crabmeat, drained, flaked
1/2
cup  KRAFT Shredded Sharp Cheddar Cheese
1/2
cup  KRAFT Real Mayo Mayonnaise
1
cup  chopped avocados (about 1 small)
1
cup  chopped seeded tomatoes (about 2 medium)
2
Tbsp.  chopped green onions

Make It

MIX crabmeat, cheese and mayo in medium bowl until well blended.

ADD avocados, tomatoes and onions; mix lightly. Cover.

REFRIGERATE at least 1 hour before serving. Serve with RITZ Crackers.

Kraft Kitchens Tips

Special Extra
Sprinkle with 2 Tbsp. chopped cilantro just before serving.
How to Ripen Avocadoes:
To ripen, place in paper bag and let stand at room temperature until desired softness. Ripe avocados can be stored in the refrigerator for several days. The flesh of a cut avocado will turn brown quickly, so cut just before using for best results. Or, brush the cut sides with lemon juice to help minimize the browning.
Selecting, Ripening & Storing Avocados
Look for avocados that are either slightly soft or firm. Small light-brown markings on the peels are normal and won't affect the quality of the fruit inside. If mashing the avocados for recipe use, look for softer avocados. If needing sliced avocados, or if not using immediately, select firmer pieces of fruit. Avocados will continue to ripen after being picked. To ripen, place in paper bag and let stand at room temperature until desired softness. Ripe avocados can be stored in the refrigerator for several days.
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