• 2 tbsp. pine nuts
  • 1/2 lb. cream cheese
  • 1 pkg. (7 oz) frozen crabmeat, thawed or
  • 1 can (6 oz) drained & flaked
  • 2 tbsp. chopped green onion
  • 1 tbsp. milk
  • 2 tsp lemon juice
  • 1 tsp. horseradish
  • 1/4 tsp. salt
  • Black and cayenne peppers


Scatter pine nuts in pie plate; microwave at High to 2 to 3 minutes or just until golden. Coarsely chop and set aside.

In bowl, microwave cream cheese at High for 30 seconds or just until softened. Stir in crabmeat, onion, milk, lemon juice, horseradish, salt and black and cayenne peppers to taste.

Spoon mixture into 2-cup baking dish, cover with waxed paper and microwave at Medium-High (70%) for 2 to 3 minutes or until hot and bubbly, stirring every minute.

Sprinkle pine nuts around outer edge of dish. Makes about 1 cup.

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Submitted 6/13/05.
Source: The Canadian Living Microwave Cookbook
Submitted By: Jean Trenholm
Hot Crab Dip