to meld. Just refrigerate overnight; the next day, bring it to room
temperature before baking.
Originally, this recipe was made with canned crab. But why not use the
stuff for a treat?
1 tablespoon instant onion flakes
3 tablespoons milk
1 1/2 teaspoons prepared horseradish
4 dashes Worcestershire sauce
3 dashes Tabasco sauce
1 (8-ounce) package cream cheese, regular kind, at room temperature
2 (6-ounce) cans crab, drained and flaked or 1 1/4 cups real Dungeness
cooked and picked over for shell pieces
For serving: crackers, toasted brioche or thin-sliced pumpernickel bread
softened cream cheese, mix well. Stir in crab. Spread in small, buttered,
ovenproof dish and sprinkle with almonds. Bake at 375 degrees for 15
or until bubbly and brown.