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Bear Point Marina's Back Porch
Crab and Spinach Dip



  • 1 1/2 pounds cream cheese, at room temperature
  • 1 1/2 ounces spinach, finely chopped
  • 1/2 pound claw crab meat
  • 1/2 pound special crab meat, chopped fine
  • 1/4 cup Kraft Mayonnaise
  • 1/4 cup green onions, diced
  • 2 ounces diced, canned red peppers
  • 1 ounce minced garlic
  • 1 ounce lemon juice
  • 1/2 teaspoon salt, or to taste


  1. Mix wet ingredients first. Add cream cheese. Add crab meat. Mix well.
  2. Serve warm with crackers, celery sticks or tortilla chips.

Servings: 6

Posted by Gayle at Recipe Goldmine 8/29/2001 10:51 am

Source: Bear Point Marina's Back Porch - Orange Beach, Alabama - The Birmingham News - August 1, 2001


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