Crab and Smoked Salmon Spread

    Crab and Smoked Salmon Spread

    (6)
    8saves
    17min


    6 people made this

    About this recipe: This delicious spread is always a hit at casual dinner parties. Serve with crackers or toasted baguette. Make into canapes by spreading on slices of toasted baguette, then finishing with a sprinkling of parsley.

    Ingredients
    Serves: 24 

    • 2 tablespoons butter
    • 1 small onion, finely chopped
    • 225g cream cheese, softened
    • 250g natural yoghurt
    • 2 (170g) tins crab meat, drained
    • 170g smoked salmon, chopped
    • 1/4 teaspoon garlic salt
    • 1 pinch ground black pepper
    • 1 tablespoon chopped Italian flat leaf parsley

    Method
    Prep:15min  ›  Cook:2min  ›  Ready in:17min 

    1. Melt butter in small frying pan over medium heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Set aside to cool.
    2. Stir together cream cheese, yoghurt, crab meat and salmon in a bowl. Stir in cooled onion. Season with garlic salt and black pepper. Pour mixture into a shallow serving bowl and sprinkle with parsley.
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    Reviews & ratings
    Average global rating:
    (6)

    Reviews in English (6)

    by
    21

    OMG, I made this a few months ago and it was a big hit. This is very tasty and anybody who likes crab and smoked salmon separately will love them together in this recipe. Ever since I have added a few of my own ingredients to the recipe to enhance it further; thinly sliced green onions and dill. So far it has been a hit every time I make it.  -  17 Nov 2007  (Review from Allrecipes US | Canada)

    by
    14

    Very easy to make. Just dump it all in the food processor and whir it up. I used 2 3-ounce packets of red salmon and 1 12 ounce package of imitation crab to make it a bit more affordable. I'm sure the version with the smoke salmon and real crab is delicious, but this less expensive version was really good too!  -  31 Jan 2009  (Review from Allrecipes US | Canada)

    by
    13

    This dip is fantastic! I prefer green onions, so I substitute those instead of the cooked onion. Other than that, it's wonderful as-is. I served it in a big sourdough breadbowl- big hit. Let the dip chill overnight for best flavor.  -  26 Jul 2008  (Review from Allrecipes US | Canada)

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