Crabmeat Appetizer
Yield
6 servingsPrep
10 minCook
0 minReady
1 daysTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
cream cheese
|
|
| 2 | teaspoons |
worcestershire sauce
|
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | tablespoons |
mayonnaise
|
|
| ½ | cup |
onions
finely chopped |
|
| 1 | x |
garlic salt
to taste |
*
|
| 12 | ounces |
chili, canned
relish |
|
| 1 | x |
crab meat
small can |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
cream cheese
|
|
| 1E+1 | ml |
worcestershire sauce
|
|
| 15 | ml |
lemon juice
|
|
| 3E+1 | ml |
mayonnaise
|
|
| 118 | ml |
onions
finely chopped |
|
| 1 | x |
garlic salt
to taste |
*
|
| 346.8 | ml/g |
chili, canned
relish |
|
| 1 | x |
crab meat
small can |
*
|
Directions
Mix all ingredients (except chili relish and crabmeat).
Spread mixture on pie plate, cover and chill overnight.
Before serving, cover cheese mixture with chili relish, then drained crabmeat.
Serve on Melba rounds.
