{"id":25,"date":"2026-02-22T22:41:02","date_gmt":"2026-02-22T22:41:02","guid":{"rendered":"https:\/\/recipes4thecook.com\/crabmeat-spread"},"modified":"2026-02-22T22:41:02","modified_gmt":"2026-02-22T22:41:02","slug":"crabmeat-spread","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/spread\/blog\/2026\/02\/22\/crabmeat-spread\/","title":{"rendered":"Crabmeat Spread"},"content":{"rendered":"

Ingredients<\/font><\/b><\/p>\n

Spread:
\n1\/2 C. cottage cheese
\n1 Tbsp. lemon juice
\n1 Tbsp. dry sherry
\n1 Tbsp. ketchup
\n1 can crabmeat, or tuna
\n2 Tbsp. Tangy Boiled Dressing
\n2 medium green onions
\npinch salt
\npinch pepper
\nTangy Boiled Dressing:
\n2 C. water
\n1 C. cider vinegar
\n3 me<\/p>\n

Cooking Instructions<\/font><\/b><\/p>\n

Crabmeat Spread: Drain or press liquid from cottage cheese. Place in blender or food processor container with lemon juice, sherry and ketchup. Process 2 to 3 minutes until very smooth. Rinse crabmeat and pat dry. Remove any pieces of shell. Add crabmeat and dressing to cheese mixture. Process with on-off motion 3 to 4 times just until mixture is well blended. Stir in onions, salt and pepper. Chill at least 1 hour to allow flavors to mingle. Tangy Boiled Dressing: Beat or whisk together water, vinegar, eggs, flour mustard, salt and pepper in a heavy saucepan. Cook over medium heat, stirring constantly, about 6 minutes, until smooth and thickened. Stir in margarine and artificial sweetener. Whisk until smooth. Pour into clean jars. Store, covered, in the refrigerator up to 3 months.
 
 
 "Eat anything that is sold in the meat market without asking questions for conscience' sake;" (1Corinthians 10:25)<\/p>\n","protected":false},"excerpt":{"rendered":"

Spreads<\/p>\n Continue reading →<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-25","post","type-post","status-publish","format-standard","hentry","category-spreads"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/spread\/wp-json\/wp\/v2\/posts\/25","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/spread\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/spread\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/spread\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/spread\/wp-json\/wp\/v2\/comments?post=25"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/spread\/wp-json\/wp\/v2\/posts\/25\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/spread\/wp-json\/wp\/v2\/media?parent=25"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/spread\/wp-json\/wp\/v2\/categories?post=25"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/spread\/wp-json\/wp\/v2\/tags?post=25"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}