Hot Crab Dip
Source of Recipe
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.