Hot Crab Dip Recipe

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This dip is perfectly elegant for special occasions. Eight ounces imitation crab can be substituted for the canned crab.—Karen Buchholz, Sitka, Alaska

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Hot Crab Dip Recipe

Prep/Total Time: 20 min.

Yield: 6-8 Servings

10 10 20

Ingredients

2 cans (6 ounces each) lump crabmeat, drained
2 packages (8 ounces each) cream cheese, softened
1/2 small onion, finely chopped
1 tablespoon prepared horseradish
2 dashes Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup slivered almonds
Assorted crackers

Directions

In a large bowl, combine the first seven ingredients. Spread in a 1-qt. baking dish. Sprinkle with almonds. Bake at 350° for 10-15 minutes or until mixture bubbles. Serve with crackers. Yield: 6-8 servings.

Nutritional Facts 1 serving (2 tablespoons) equals 149 calories, 12 g fat (6 g saturated fat), 50 mg cholesterol, 309 mg sodium, 2 g carbohydrate, 1 g fiber, 8 g protein.

Originally published as Hot Crab Dip in Complete Guide to Country Cooking Cookbook , p25