LadyBelle
Tue, Jun-17-03, 10:18
Modified from Chef2Chef Recipe Club - Volume 4 Issue 122 – June 17, 2003
Wasabi Crab Dip
Serves 4-6
2 8-oz. packages Cream Cheese, cubed
1/4 cup fresh Lemon Juice
1 package splenda
3 Tbs. Wasabi Sauce
1 clove Garlic, minced
2 cups Crab Meat, rinsed (no imitation)
Dash or two of Tabasco Sauce
Cut the cream cheese into 1-inch cubes for easier softening,and place in a
saucepan over low heat.
Add the lemon juice and splenda to the softening cream cheese and remove from the
heat to blend well.
Stir in the Wasabi Sauce and minced garlic. Gently blend in the crabmeat as you
mix well.
Spoon the warm dip into a shallow baking dish and add a dash of tabasco sauce,
to your taste.
Broil for 5 to 8 minutes or until browned. Serve immediately
Wasabi Crab Dip
Serves 4-6
2 8-oz. packages Cream Cheese, cubed
1/4 cup fresh Lemon Juice
1 package splenda
3 Tbs. Wasabi Sauce
1 clove Garlic, minced
2 cups Crab Meat, rinsed (no imitation)
Dash or two of Tabasco Sauce
Cut the cream cheese into 1-inch cubes for easier softening,and place in a
saucepan over low heat.
Add the lemon juice and splenda to the softening cream cheese and remove from the
heat to blend well.
Stir in the Wasabi Sauce and minced garlic. Gently blend in the crabmeat as you
mix well.
Spoon the warm dip into a shallow baking dish and add a dash of tabasco sauce,
to your taste.
Broil for 5 to 8 minutes or until browned. Serve immediately