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    Hot Crab Dip


    Source of Recipe


    Judy
    1 cup fresh or canned crab meat, well picked over

    1 8-ounce package cream cheese, softened

    2 tablespoons milk

    1 medium onion, finely chopped

    2 tablespoons prepared horseradish, drained

    2 tablespoons mayonnaise

    1 1/2 teaspoons Hot Pepper Sauce

    1/2 teaspoon dry mustard

    3 tablespoons dry sherry

    Salt to taste

    1/4 cup sliced almonds, toasted

    Preheat oven to 375°F.

    In a medium bowl, combine all ingredients except almonds. Transfer to shallow baking dish. Bake for 10 to 15 minutes until heated through.

    Top with toasted almonds and serve with crackers or sour dough bread slices.

    Makes about 2 cups.
 

 

 

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