recipes
Crab & Roasted Potato Dip
INGREDIENTS
8 oz. Crab Classic, Chunk Style
20 oz. new red potatoes, peeled and shredded
1/2 tsp. garlic, minced
1/4 cup onion soup mix
1 cup heavy cream
1/2 cup sour cream
2 tbsp. red onion, medium dice
1 tsp. scallions, sliced
2 tsp. parmesan cheese, grated
2 tsp. bread crumbs
paprika to taste
salt & pepper to taste
20 oz. new red potatoes, peeled and shredded
1/2 tsp. garlic, minced
1/4 cup onion soup mix
1 cup heavy cream
1/2 cup sour cream
2 tbsp. red onion, medium dice
1 tsp. scallions, sliced
2 tsp. parmesan cheese, grated
2 tsp. bread crumbs
paprika to taste
salt & pepper to taste
DIRECTIONS
Lightly chop the crabmeat into smaller chunks for this dip. Peel and put the potatoes through a medium box grater to cut them into fine shreds. Place this with the Crab Classic into a mixing bowl. Add all remaining ingredients, season to taste but reserve the breadcrumbs, cheese and paprika and place this mixture into a shallow casserole dish that has been lightly buttered. Lightly top with the bread crumbs, cheese and top with paprika for color. Place this in the oven at 425°F for 35 minutes or until the top is golden brown and the potatoes are cooked soft.
Serving suggestion: Place the finished casserole dip onto a serving dish and offer a selection of crackers to dip into this dish.
Printable Version
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Serving suggestion: Place the finished casserole dip onto a serving dish and offer a selection of crackers to dip into this dish.
Printable Version
Go Back to Recipe List
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