wilkes

have you tried adding a little salad dressing when you mix the cream cheese...not mayonaisse (sp)...but salad dressing, something like miracle whip? Also I have used sour cream...but salad dressing gives it a little boost to me better than the sour cream...

Goddess the web site you posted is a really good resource for recipes. I ate a crab dip at the beach many years ago and is was the best I had ever eaten. In fact I have gone back to the same restaurant many times. I have tried to duplicate the recipe at home with no luck. I know it has cream cheese but it wasn't all cream cheese cause I have tried it that way. Anyway , I will keep looking.

Crab and Red Pepper Cassarole
2 ounces French bread, torn in small pieces
1 medium red bell pepper, chopped
1/2 cup chopped green onion
1/2 cup fat-free half-and-half or evaporated milk
1/3 cup reduced-fat margarine
2 tablespoons Dijon mustard
1/4 teaspoon seafood seasoning
1/4 teaspoon cayenne pepper
1 pound fresh crab meat, picked through
1/4 cup chopped parsley leaves
1 tablespoon grated Parmesan cheese
Preheat oven to 350 degrees F.
Place bread in food processor and pulse to bread crumb consistency.
Place a 12-inch nonstick skillet over medium high heat
until hot. Coat skillet with cooking spray, add bell
pepper, and cook 5 minutes or until just tender.
Remove from heat and stir in green onion, half-and-half,
margarine, mustard, seasoning, and cayenne. Stir to blend
well. Add 3/4 cup bread crumbs, crab, and parsley and stir
until just blended.
Sprinkle with remaining bread crumbs, coat lightly with
cooking spray, and bake 20 minutes or until heated
thoroughly and bread crumbs begin to lightly brown.
Remove from oven and sprinkle with Parmesan cheese.
Nutritional Information Per Serving (1 cup):
Calories: 245, Fat: 10 g, Cholesterol: 72 mg, Sodium: 818 mg,
Carbohydrate: 15 g, Dietary Fiber: 2 g, Sugars: 4 g, Protein: 24 g
Diabetic Exchanges: 3 Lean Meat, 1 Carbohydrate

try this link..looks really good..

http://www.cooks.com/rec/se...

I have made my own...using crabmeat, egg, old bay seasoning, and stove top stuffing mix...go easy on the old bay though...as you already have the seasoning from the stuffing mix...it was really pretty good.

Does anyone have a great crabmeat casserole that you would share?