1/2 cup milk 1/3 cup salsa 3 (8 ounce) packages cream cheese 2 (8 ounce) packages imitation crabmeat, flaked 1 cup thinly sliced green onions 1 (4 ounce) can chopped green chilies assorted crackers
Combine milk and salsa. Transfer to a slow cooker coated with nonstick cooking spray. Stir in cream cheese, crab, onions and chilies. Cover and cook on low for 3-4 hours, stirring every 30 minutes. Serve warm with the crackers.
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Pounds lost: 35.0
Fitness Minutes: (1,515) Posts: 926 10/12/06 2:41 P
Here is the Paula Deen recipe you asked me about in the other thread.
Shore is Good Seafood Dip
2 tablespoons butter 1 medium green bell pepper, diced 1 medium onion, diced 2 stalks celery, diced 1/2 of a 10 3/4-ounce can cream of shrimp soup (discard top half and use bottom part of soup) 1 cup mayonnaise 1/2 pound freshly grated Parmesan 1 (6-ounce) can crabmeat, picked free of any broken shells, drained 6 ounces shrimp, fresh or canned, drained 1/2 teaspoon white pepper
Preheat oven to 325 degrees F. Melt the butter in a skillet over medium heat. Add the bell pepper, onion, and celery and saute for 2 minutes. In a bowl, combine the soup, mayonnaise, Parmesan, crabmeat, shrimp, and pepper. Stir the sauteed vegetables into the seafood mixture and spoon this mixture into a lightly greased 8 by 11-inch casserole dish. Bake for 30 minutes. Serve with toast points or crackers.
Fitness Minutes: (1,515) Posts: 926 10/12/06 2:16 P
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