- 1 package (3 ounces) cream cheese, softened
- 2 tablespoons mayonnaise
- 1-1/2 teaspoons thinly sliced green onion
- 1-1/2 teaspoons diced pimiento, drained
- 1-1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon prepared horseradish
- 1/3 cup crabmeat, drained, flaked and cartilage removed
- 1 tablespoon finely chopped pecans
- Assorted crackers
- In a bowl, combine cream cheese and mayonnaise. Stir in the green onion, pimiento, Worcestershire sauce and horseradish; mix well. Stir in crab. Place in a 1-cup serving bowl; sprinkle with pecans. Refrigerate for at least 2 hours. Serve with crackers. Yield: 2 servings.
Originally published as Crab and Cream Cheese Dip in Cooking for One or Two Cookbook 2003, p42
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