- 1 (6-1/2 ounce) can white crab meat
- 1 (8-ounce) package cream cheese
- 1 stick butter (the real thing)
In a saucepan, combine crab meat, cream cheese, and butter. Heat and mix thoroughly. Transfer to hot chafing dish. Serve with chips.
Cathy suggests garlic toast rounds with this as well. Top the dish with some fresh, chopped parsley.