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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 16 |
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For a warm and winning appetizer, Suzanne Zick of Maiden, North Carolina serves this special cracker spread. It's rich tasting and easy to whip up with convenient canned crab. Ingredients:
2 tablespoons plus 1 teaspoon butter, divided |
3 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/8 teaspoon paprika |
1/2 cup half-and-half cream |
1/2 cup milk |
1/4 cup white wine or chicken broth |
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 2/3 cup chopped imitation crabmeat |
1 can (4 ounces) mushroom stems and pieces, drained and chopped |
1-1/2 teaspoons minced chives |
1/2 cup shredded cheddar cheese |
1 tablespoon dry bread crumbs |
assorted crackers |
Directions:
1. In a large saucepan, melt 2 tablespoons butter. Stir in the flour, salt and paprika until smooth. Gradually add the cream, milk and wine. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the crab, mushrooms and chives; heat through. Stir in cheese just until melted.
2. Transfer to a greased shallow 1-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over crab mixture. Bake, uncovered, at 400° for 10-15 minutes or until bubbly. Let stand for 5 minutes. Serve with crackers. Yield: about 2 cups.
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