Growing up, my mom always made this crab spread recipe for holidays and special occasions. She usually served this spread on toasted bagels for breakfast, but also served it thinned out as a chip dip. My Mom must consider all of our visits to be special occasions, because she now makes this whenever we visit. Because my kids love it so much, I've found other ways to use the same recipe in other formats.
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can crab meat
1 Tablespoon onion, finely diced (green onion can also be used)
Paprika to garnish
Mix all ingredients together, garnish with paprika. Serve with mini bagels, crackers or flat bread
Chip Dip – Make as directed, adding milk to thin. Serve with ridged potato chips
Filled Baby Potatoes – Cook potatoes until fork tender, cut off a slice on each end so they will stand up, use a small spoon or melon baller to remove a portion of the potato on one of the cut off ends. Fill with crab spread and garnish each with paprika. Can be baked or served cold.
Baked Crab Dip: Add 1 Tablespoon of milk and 1 Tablespoon of Parmesan Cheese and bake at 375° for 15 minutes.
Baked Crab & Artichoke Dip – Same as Baked Crab Dip except add 1 (14 ounce) can of artichokes that have been drained and chopped.