Mike's Snow Crab Leg Creamy Dip

Name: Mike's Snow Crab Leg Creamy Dip
Total time: 300 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 Pounds Snow Crab Legs; 2 (8 oz) Packages Philadelphia Cream Cheese [room temp]; 1 Squeeze Fresh Lemon Juice; 1/2 tsp Lemon Pepper; 1/2 tsp Fresh Ground Black Pepper; 1 tsp Fine Minced Garlic; 2 tbsp Fresh Minced Chives; 1 tbsp Dried Parsley

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Today I charged my 8 year old student Stephen with creating a dish out of one day leftover Snow Crab Legs. This was his fantastic culinary creation. If you enjoy crab, cream cheese, chives, lemon, garlic and pepper - you'll love his recipe! All pictures and directions were posted solely by him! [well most. he's a terrible speller but, a fantastic cook!] Excelent work kiddo! This dip was definitely delicious! I could eat this all day long!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

5 mins

4 servings

2 PoundsSnow Crab Legs
2 (8 oz)Packages Philadelphia Cream Cheese [room temp]
1 SqueezeFresh Lemon Juice
1/2 tspLemon Pepper
1/2 tspFresh Ground Black Pepper
1 tspFine Minced Garlic
2 tbspFresh Minced Chives
1 tbspDried Parsley

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Steps

5 mins

1

Crack your crab legs.
2

Pull your crab meat from shells. Make sure there are no leftover shells in your meat.
3

Mix cheese with seasonings.
4

Mix well and chill.
5

Serve with lemon wedges, bagels, bagel chips, bread sticks, fresh vegetables or, anything you desire!
6

My neighbors went nuts for his dip! A little bit really does go a long way!

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MMOBRIEN @cook_2891564

on August 02, 2016 19:17

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!