Elias Inn Crab Spread Recipes

Steps:

• Whip cream cheese with mixer.
• Add Worcestershire sauce, lemon juice, mayonnaise and onion; mix well.
• Spread evenly on a serving platter.
• Spread 1/2 bottle chili sauce over the cream cheese mixture.
• Flake drained crabmeat over the top.
• Sprinkle with dried parley flakes.
• Serve with Frito scoops or with crackers as a spread.

Steps:

• Combine the cream cheese and all but 1/2 cup of the crabmeat in a medium bowl. Mix until thoroughly combined. Roll into an 8-inch log and refrigerate until firmed up slightly, about 1 hour. Refrigerate the remaining 1/2 cup crabmeat until serving.
• Meanwhile, combine the ketchup, horseradish, lemon juice, salt and some pepper in a medium bowl. Taste and adjust to your liking.
• Place the log on a serving platter. Spoon some of the sauce over it, reserving the remaining sauce in a small bowl to serve on the side. Sprinkle the reserved 1/2 cup crabmeat on top and garnish with the chives. Rub the garlic onto one side of each slice of bread and arrange the bread on the serving platter.

Steps:

• Place cream cheese on large plate. Cover with crabmeat, squeeze juice of one lemon over the crabmeat. Pour cocktail sauce over top of the entire concoction.

Steps:

• In a small bowl, combine the first six ingredients. To serve chilled, cover and refrigerate until serving. Sprinkle with paprika., To serve warm, spoon into a greased 3-cup baking dish. Sprinkle with paprika. Bake, uncovered, at 375° for 15 minutes or until heated through. Serve with crackers or vegetables.

Steps:

• Mix all ingredients except crackers until well blended.

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown and crisp. Drain, crumble and set aside.
• In a large bowl, mix together the imitation crab, bacon and peas. Stir onion powder into mayonnaise, and then stir into the crab mixture until well blended. Cover and refrigerate. Top with diced tomatoes before serving.

Steps:

• Place cream cheese on plate.
• Pour cocktail sauce over cheese.
• Place the crabmeat on top.
• Cover with plastic wrap and refrigerate for 15 minutes.

Steps:

• Place crab meat in a mixing bowl and set aside.
• In another bowl or food processor, blend cream cheese, sour cream, lemon juice, horseradish, minced onion, pickapeppa sauce, chili sauce and paprika until smooth and creamy.
• Add cheese mixture to crab and mix well.
• Refrigerate for several hours and serve chilled with crackers, if desired.

Steps:

• Combine all ingredients and mix well.
• Chill 1 hour.
• Serve as a spread for crackers or melba toast, or stuff into celery.