Ingredients

• 1 pkg (250 g) light cream cheese, softened
• 1/4 cup (50 mL) light mayonnaise
• 1 clove garlic, minced
• 1/4 tsp (1 mL) pepper
• 1/2 cup (125 mL) dry white wine
• 2 green onions, chopped
• 1/4 cup (50 mL) grated Parmesan cheese, divided
• 1 pkg (227 g) imitation crab meat, Flake Style, chopped, divided
• 2 tbsp (30 mL) chopped fresh parsley

Directions

• Beat cream cheese, mayonnaise, garlic and pepper until smooth. Gradually beat in wine. Stir in green onions, 2 tbsp (30 mL) Parmesan cheese and half the crab.
• Spread evenly in 8” (20 cm) pie plate; sprinkle with remaining crab and Parmesan. Bake at 375°F (190°C) about 20 minutes or until bubbling. Cool slightly; sprinkle with parsley. Serve with crackers.
• Hint: For convenience, prepare this spread up to 24 hours ahead; cover and refrigerate. Bake, uncovered, at serving time. Also great baked and served chilled. Instead of wine, substitute 1/2 cup (125 mL) chicken broth.