Photo Credit
Becky Luigart-Stayner
Yield
Makes 25 servings
Category
Course
Preparation Method
Sources
Ingredients
12 ounces cream cheese, softened
2 cans (6 ounces each) crabmeat, well drained and picked over for shells
3 scallions, chopped
2 tablespoons chopped roasted red peppers
3/4 cup shredded Swiss cheese
1/3 cup grated Parmesan cheese
1 teaspoon prepared horseradish
1 tablespoon Worcestershire sauce
1 tablespoon milk
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons chopped slivered almonds
1 scallion, green part only, chopped, for garnish
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Comments
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Made it, ate it, loved it, would make again!