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  Home » Seafoods » Hot Crab Dip
Recipe A-Z: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
  Hot Crab Dip
  Category: Seafoods
  Author: gurlnextdoor143
  Date Posted: 3/19/2003
  Hits: 728
  Rating:  (3.0) votes 99
  Rate this recipe
Ingredients
Ingredients:

*   1/2 kilo of white and round miki (NOODLES)
Garnishing:
*   squid adobo (pusit)
*   flaked fish meat (tinapa)
*   pork sitsaron, coarsely pounded
*   powdered pork sitsaron
*   fried minced garlic
*   cooked shrimps, shelled
*   hard boiled eggs, sliced
*   chopped springs onions

Palabok:

*   1/4 kilo pork, cut into small cubes\
*   1/4 kilo chicken giblets & liver
*   2-3 chicken wings, cut into small pieces
*   1/4 kilo fresh shrimps, shelled
*   2 large onions, quartered
*   3 cloves garlic crushed
*   1 pc. medium sized carrots, round thin slices
*   1/4 kilo cabbage, chopped 1 1/2" squares
*   1/4 kilo cauliflower, break into flowerettes
*   2-3 stalks leeks, chopped 2" long
*   1/4 kilo lomi noodles (flat)
*   1/2 cup pork (sliced into strips)
*   1/2 cup shrimps, shelled
*   1/4 cup chopped ham
*   1 large onion, chopped
Ingredients
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 cans (6 oz. each) crabmeat, drained, flaked
1/2 cup KRAFT Shredded Parmesan Cheese
1/4 cup chopped green onions
2 Tbsp. dry white wine
2 tsp. KRAFT Prepared Horseradish
1/4 tsp. hot pepper sauce
Instructions
Preparation
MIX all ingredients with electric mixer on medium speed until well blended.
SPOON into 9-inch pie plate or quiche dish.
BAKE at 350°F for 25 to 30 minutes or until lightly browned. Serve with assorted NABISCO Crackers.

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