People love savory crab dishes—and they love cheesecake. Combine the two with this creamy appetizer spread made with Dijon mustard and fresh dill weed.
What You Need
Original recipe yields 24 servings
1/2 cup chopped shallot s
1 Tbsp. butter or margarine
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup half-and-half
1/2 cup GREY POUPON Dijon Mustard
2 Tbsp. flour
2 egg s
1-1/2 cups shredded imitation crabmeat
4 green onions, thinly sliced
3/4 cup KRAFT Grated Parmesan Cheese, divided
1 tsp. chopped fresh dill
Add To Shopping List
Let's Make It
Heat oven to 350°F.
Cook shallots in butter in small skillet on medium heat 5 min. or until tender; cool. Beat cream cheese, half-and-half, mustard and flour in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Stir in crabmeat, onions, 1/2 cup Parmesan, shallots and dill. Pour into 9-inch springform pan sprayed with cooking spray; sprinkle with remaining Parmesan.
Bake 40 min. or until center is set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate. Let stand at room temperature 30 min. before serving. Serve as a spread on crackers.
Enjoy your favorite foods while keeping portion size in mind.
Substitute 1/2 cup chopped onions and 1 clove minced garlic for shallots.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.