1. In top of double boiler, melt the margerine or butter with the cheese. Stir until smooth and well blended. (You dont have to watch it; just put it in the double boiler and let it melt.) 2. Fold in the crab meat. Spoon into a chafing dish. 3. Serve hot with crackers or breadsticks. Makes about 3 cups of dip. Personal Note: This recipe was given to me by Sharon MacBlane who used to teach Home. Ec. at my school. Ive used it many, many times because of its simplicity and economy. The dip will get thicker as it sits in the chafing dish. Ive also used a small crockpot for it. If any dip is left over, it can be thinned with a little milk and served over toast points. Posted to EAT-L Digest 31 Dec 96 From: "Sharon H. Frye"
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|Serving Size: 1 Serving (454g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 898 (65%)|
|Amt Per Serving||% DV|
|Total Fat 99.8g||133 %|
|Saturated Fat 65.3g||327 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 362.9mg||112 %|
|Sodium 6799.3mg||234 %|
|Potassium 1519.5mg||40 %|
|Total Carbohydrate 44.5g||13 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 44.5g|
|Protein 73.9g||106 %|
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Calories per serving: 1374
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