Tuesday, February 5, 2008

Hot Crab Dip

This dip is best if mixed and assembled the day before so flavors have

time
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
fresh
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
crab,
cooked and picked over for shell pieces
Slivered almonds

For serving: crackers, toasted brioche or thin-sliced pumpernickel bread

Mix onion flakes, milk, horseradish, Worcestershire and Tabasco. Add
softened cream cheese, mix well. Stir in crab. Spread in small, buttered,
ovenproof dish and sprinkle with almonds. Bake at 375 degrees for 15
minutes
or until bubbly and brown.

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