Recipe of Perfect Mike's Lobster & King Crab Claw Cheese Spread

Mike's Lobster & King Crab Claw Cheese Spread.

Mike's Lobster & King Crab Claw Cheese Spread

Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, mike's lobster & king crab claw cheese spread. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Mike's Lobster & King Crab Claw Cheese Spread is one of the most well liked of recent trending foods in the world. It's easy, it's fast, it tastes yummy. It's appreciated by millions daily. They're fine and they look fantastic. Mike's Lobster & King Crab Claw Cheese Spread is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can have mike's lobster & king crab claw cheese spread using 13 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Mike's Lobster & King Crab Claw Cheese Spread:

  1. {Take 1 Pound of Rock Lobster Tails [meat weight - fine chopped].
  2. {Get 1 Pound of Pre-steamed King Crab Claws [meat weight -fine shread].
  3. {Make ready as needed of Quality Dry White Wine.
  4. {Get 4 (8 oz) of Packages Philadelphia Cream Cheese [room temp].
  5. {Get 1/2 Cup of Chives [fine chopped].
  6. {Prepare 1/2 tsp of Lemon Pepper.
  7. {Prepare 1 Dash of Lemon Juice.
  8. {Get 1/2 tsp of Old Bay.
  9. {Make ready of ● Options.
  10. {Make ready of Toasted Bagles.
  11. {Take of Chilled Vegetables.
  12. {Get of Lemon Wedges.
  13. {Prepare of Crackers.

Instructions to make Mike's Lobster & King Crab Claw Cheese Spread:

  1. Place shelled seafood on a cookie sheet with white wine. Bake seafood at 350° for 20 minutes. Pull from oven and crack shells once cooled. Rough chop meat or shread. Mix everything together and chill..
  2. Serve spread on toasted Bagles, crackers or dip vegetables in. Also, with lemon wedges..
  3. This spread makes for great gifts!.
  4. Enjoy!.

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