Every bite tastes just like an individual crab cake with layers of flavor. It’s dreamy in baked stuffed mushrooms too (pictured). The recipe is simple. Use prepared dip to fill scooped out medium or large mushrooms. Refrigerate is this Thanksgiving appetizer is made ahead (not more than 1 day before). Fill mushrooms just before baking. Bake at 350° for about 15-20 minutes, or until mushrooms are tender and peaks of filling are browned. Should fill at about 2 dozen medium/large mushrooms. Serve hot, garnished with snipped parsley or chives if desired.
Deviled eggs are a Thanksgiving tradition in many homes. Take this Thanksgiving appetizer to new heights by stuffing eggs with prepared Crab Cake dip. Garnish with parsley (pictured) if desired. They are absolutely amazing.
TIP: Short on time to prepare everything for Thanksgiving dinner, buy boiled eggs from the salad bar at your local grocery store.
See the CRAB CAKE DIP MIX product page for more great ways to use this dip for Thanksgiving appetizers.
Makes about 2 cups before crab is added.
No gluten. No sugar or artificial colors added.
Ingredients: Bay seasoning, Worcestershire powder, chives, minced garlic, spices.
Allergen Info: Sulfites. Some ingredients packaged on equipment that also packages peanuts and tree nuts.