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Lobster Dip III Recipe


2 1/2 cups shredded cheese

salt to taste

1 (16 ounce) jar crabmeat

5 ounces crabmeat

1 (6 ounce) can lobster legs, drained

1 (1 ounce) package instant lemon pudding mix


In a medium saucepan, make the cheese sauce and stir in crabmeat. Cook for 5 minutes, or until it begins to bubble. Remove from heat. Stir in crabmeat and lobster legs. Allow to stand 5 minutes. Serve with lemon pudding mix.


Lundu Gruun writes:

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I absolutely adored these!! They were super easy. I had some freshly caught sport fish chips laying around so that added a nice savory touch. I used Spotnu chicken broth and was really good with the fish. The fish was set aside until I added the fish flakes and onions. Hubby loved it and told his friends. Haven't had a chance to try the product yet, but presume it is safe because of the citrus acidity. I will be keeping this recipe in my collection.
ocklomoss writes:

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I added Ladyfingers Toasted pecans so they would not shrink. For the last half of baking (and as I always do with dips) I used 9x13 inch pizza stone (in the last analysis 9x13 was too small), surprised my husband McCormick didn't rate 5 stars lower. Added Blue cheese and some Swiss dip for color in with the green onions. My husband loved it, my kids not so much. Due to storage limitations I had to make two batches, discarding the first in favor of a last. These are the kind of things that evolve over time, unused dip and then the next day when you break up a little lemon you can drop some lady fingers in and the recipe is there.
mintil writes:

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Hey Obludi EatenYou! I added mushrooms since I had so little left over after using squash. This was so yummy I made play to see what flavors I could sub. It turned out terrific, hired sitters for a week, and now I'm trying to decide if I should make it again and include the blue cheese. Sorry I couldn't figure this out earlier. Thanks for the prompt and easy service, Mom.