Cream Cheese Crabmeat Rabbit

Tess Geer


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.


★★★★★ 1 vote

15 Min
Stove Top


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

How to Make Cream Cheese Crabmeat Rabbit


  • 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.
  • 2Add soup and seasonings. Stir until blended.
  • 3Mix in washed, drained and boned crabmeat. Transfer to chafing dish if necessary. Allow to reheat. Serve hot with toast triangles.

Printable Recipe Card

About Cream Cheese Crabmeat Rabbit

Main Ingredient: Seafood
Regional Style: American

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