Cream Cheese Crabmeat Rabbit

Tess Geer

By
@dmsgrl

From Wick and Lick published in 1954. So easy! She has it in the appetizer section. I cut cocktail ryes into triangle and toast them in the broiler to serve with it. I've served over rice as a main dish, too. I've shared just as it was written.


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Comments:

Serves:

6

Prep:

15 Min

Method:

Stove Top

Ingredients

2 pkg
cream cheese, 3 oz
1 can(s)
cream of mushroom soup, undiluted, 10 oz
1 tsp
salt
1/2 tsp
pepper
1 dash(es)
tabasco sauce
1 can(s)
crabmeat

Directions Step-By-Step

1
Heat cream cheese in chafing dish fitted with a hot water base. Alternatively, you can heat the cream cheese in a glass bowl in the microwave at 50% power for two minutes or in a saucepan on the stove top over low heat.
2
Add soup and seasonings. Stir until blended.
3
Mix in washed, drained and boned crabmeat. Transfer to chafing dish if necessary. Allow to reheat. Serve hot with toast triangles.

About this Recipe

Main Ingredient: Seafood
Regional Style: American