cream cheese crabmeat rabbit
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.
prep time
15 Min
cook time
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 packages cream cheese, 3 oz
- 1 can cream of mushroom soup, undiluted, 10 oz
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 dash tabasco sauce
- 1 can crabmeat
How To Make cream cheese crabmeat rabbit
-
Step 1Heat 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. -
Step 2Add soup and seasonings. Stir until blended.
-
Step 3Mix in washed, drained and boned crabmeat. Transfer to chafing dish if necessary. Allow to reheat. Serve hot with toast triangles.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Side Dishes
Category:
Cheese Appetizers
Category:
Seafood Appetizers
Keyword:
#Cream
Keyword:
#cheese
Keyword:
#Dish
Keyword:
#crab
Keyword:
#chafing
Ingredient:
Seafood
Culture:
American
Method:
Stove Top
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