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cream cheese crabmeat rabbit

(1 rating)
dmsgrl avatar
Recipe by
Tess Geer
@dmsgrl
Westerville, OH

From Wick and Lick published in 1954. So easy! She has it in the appetizer section. I cut cocktail ryes into triangle and toast them in the broiler to serve with it. I've served over rice as a main dish, too. I've shared just as it was written.

(1 rating)
yield 6 serving(s)
prep time 15 Min
method Stove Top

Ingredients For cream cheese crabmeat rabbit

  • 2 pkg
    cream cheese, 3 oz
  • 1 can
    cream of mushroom soup, undiluted, 10 oz
  • 1 tsp
    salt
  • 1/2 tsp
    pepper
  • 1 dash
    tabasco sauce
  • 1 can
    crabmeat

How To Make cream cheese crabmeat rabbit

  • 1
    Heat cream cheese in chafing dish fitted with a hot water base. Alternatively, you can heat the cream cheese in a glass bowl in the microwave at 50% power for two minutes or in a saucepan on the stove top over low heat.
  • 2
    Add soup and seasonings. Stir until blended.
  • 3
    Mix in washed, drained and boned crabmeat. Transfer to chafing dish if necessary. Allow to reheat. Serve hot with toast triangles.
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