Jill's Krab Spread
12-16 oz package of "Krab" (fake crab, chunks or sticks)
8 oz. neufatchel (low fat cream cheese)
3-4 Tbsp sour cream (reduced fat is fine)
1/4 tsp. garlic powder
several vigorous shakes Tabasco hot sauce
1/4 cup minced sweet red pepper
2 Tbsp minced spring onion tops or fresh chives
I made this one up years ago, easy and delicious! Don't use real crab, the flavor and texture gets lost. And it does have to be Tabasco (I've experimented). The minced pepper and chives are optional but add festive color as well as flavor.
Start by blending the sour cream into the soft cream cheese with a fork, a tablespoon at a time until you reach a spreadable consistency. If you're using full-fat cream cheese, let it warm up and soften first. Stir in the garlic powder and Tabasco, adding more to taste (it's much easier to adjust now).
Roughly chop the Krab -- I just open the top of the package and cut across in one direction then in another, in a grid pattern, so it breaks up into smaller pieces. If you're using sticks (fake "crab legs"), unwrap them and cut each one lengthwise before chopping into half-inch segments. Mince the sweet red pepper and the spring onion or chives. Combine everything with the cream cheese mixture. Refrigerate until ready to serve. Garnish with chive sprigs or thin strips of red pepper.
Serve with butter crackers ("Club" type), Wheat Thins, thinly sliced baguettes, or bagel bites (cut across a halved bagel like it's a pie). I like poppyseed or honey-wheat bagels with this spread. Also great on 1/4 inch thick slices of cucumber. Not bad on a sub roll with lots of crunchy lettuce, either. Leftovers keep well in the fridge for a week, but I wouldn't try to freeze it.
