Recipe courtesy of Valerie Bertinelli
Cream Cheese Crab Spread with Homemade Crostini
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- Level: Easy
- Total: 1 hr 15 min (includes chilling time)
- Active: 15 min
- Yield: 18 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 105
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 34 mg
- Sodium
- 333 mg
- Level: Easy
- Total: 1 hr 15 min (includes chilling time)
- Active: 15 min
- Yield: 18 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 105
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 34 mg
- Sodium
- 333 mg
Ingredients
Directions
- Combine the cream cheese and all but 1/2 cup of the crabmeat in a medium bowl. Mix until thoroughly combined. Roll into an 8-inch log and refrigerate until firmed up slightly, about 1 hour. Refrigerate the remaining 1/2 cup crabmeat until serving.
- Meanwhile, combine the ketchup, horseradish, lemon juice, salt and some pepper in a medium bowl. Taste and adjust to your liking.
- Place the log on a serving platter. Spoon some of the sauce over it, reserving the remaining sauce in a small bowl to serve on the side. Sprinkle the reserved 1/2 cup crabmeat on top and garnish with the chives. Rub the garlic onto one side of each slice of bread and arrange the bread on the serving platter.
