Always a hit. If there is extra, you can mix it all together and serve in a bowl later.
- Kimberly
Ingredients
- 12 oz of lump crab meat
- 1 can of Rotel tomatoes and chilies (hot or mild)
- 2 green onions, minced
- 1/2 cup red onion, minced
- 2 medium tomatoes finely chopped and seeded
- 1 avocado diced
- 2 Tbs fresh minced parsley or cilantro
- Salt & Pepper
- 2 packages of 8 oz cream cheese
- 1/4 cup mayonnaise
- Avocado peeled, seeded, and diced
Preparation
Marinate the crab and rotel overnight in refrigerator (or at least 4 hours).
For first layer, combine cream cheese and mayonnaise and spread over platter, sprinkle with salt and pepper. Drain (squeeze) juice out of crab mix. Add crab mix as second layer. If you don’t squeeze as much juice out of the crab as possible, it will be runny as it sits out. Dice avocado, tomatoes, onions and herbs for last layer.
Serve with Frito scoops.