Holiday Crab Spread

Holiday Crab Spread


  • 4 ounces (1/2 of 8 ounce package) Philadelphia Cream Cheese, softened
  • 3 tablespoons dry sherry or milk
  • 1 (8 ounce) package Kraft Shredded Mozzarella Cheese, divided use
  • 1 (6 ounce) can crabmeat, drained, flaked
  • 1/4 cup chopped roasted red peppers
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon black pepper
  • Sociables Savory Crackers


  1. Beat cream cheese and sherry with electric mixer on medium speed until creamy.
  2. Add 2 cups of the mozzarella cheese, crabmeat, red peppers, parsley and black pepper; mix well.
  3. Spoon cream cheese mixture into plastic-wrap lined 3-cup mold or bowl; cover.
  4. Refrigerate for at least 2 hours or until firm.
  5. Unmold onto serving plate. Sprinkle with remaining mozzarella cheese; press into mold to secure.
  6. Serve with crackers for spreading.

Makes 28 servings.

Substitute 1 (6-ounce) can shrimp, finely chopped, for the crabmeat.

Variation: Crab spread can also be served warm. Prepare as directed, spooning into 1-quart ovenproof dish instead of mold. Bake at 350 F for 15 minutes or until heated through. Sprinkle with remaining mozzarella cheese. Garnish with additional chopped red peppers and parsley. Serve with crackers as directed.

Nutrition: (per serving) Calories 120; Total fat 6g; Saturated fat 2.5g; Cholesterol 15mg; Sodium 240mg; Carbohydrate 10g; Dietary fiber 1g; Sugars 1g; Protein 4g

Vitamin A 6%DV; Vitamin C 4%DV; Calcium 10%DV; Iron 4%DV

Recipe and photo credit: Kraft Kitchens

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