Recipe courtesy of Commander's Palace
Show: Cooking Live
Save Recipe Print
Total:
5 min
Prep:
5 min
Yield:
3 cups

Ingredients

Directions

Place 1/2 the crabmeat in the bowl of a food processor. Add 1/3 of the cream cheese, hot sauce, Worcestershire, horseradish, mustard, 2/3 of the green onions, salt, and pepper. Puree, running the processor for about 15 seconds. Scrape the sides and bottom of the bowl with a rubber spatula, add 1/2 the remaining cream cheese, and puree until well blended, about 15 seconds. Stop and scrape the bowl again, add the remaining cream cheese, and process until well incorporated. Adjust seasoning. Fold in the remaining onions and crabmeat and serve as a dip. Or, to make canapes, reserve the remaining crabmeat, place the puree in a pastry bag, and pipe it onto crackers or toast points. Season the reserved crabmeat, and garnish the canapes with the crabmeat and the remaining green onions.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Charleston Cheese Dip

Recipe courtesy of Trisha Yearwood

Baked Goat Cheese Dip

Recipe courtesy of Food Network Kitchen

Cream Cheese Wontons

Recipe courtesy of Ree Drummond

Gorgonzola Spinach Artichoke Dip

Recipe courtesy of Rachael Ray

Fried Buffalo Wings With Blue Cheese Dip

Recipe courtesy of Food Network Kitchen

Red Velvet Cream Cheese Bundt Cake

Recipe courtesy of Food Network Kitchen

Cinnamon Bun Pancakes with Maple Cream Cheese Glaze

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Latest Stories