Hot Crab Dip

another fresh seafood idea

Hot Crab Dip. Photo by Vanda Lewis

Hot Crab Dip. Photo by Vanda Lewis

For large groups, plan to have mostly cold appetizers, with only a couple of hot ones. Then you can enjoy your guests and spend minimal time in the kitchen.

  • 1 pound backfin crabmeat
  • 8 ounces cream cheese, softened
  • 1 tablespoon milk
  • 2 tablespoons grated onion
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon horseradish
  • 1/4 teaspoon freshly ground white pepper
  • paprika

Remove any shell or cartilage from crabmeat.

Mix cream cheese, milk, onion, lemon juice, horseradish and pepper in medium bowl. Gently fold in crabmeat. Place in 8-inch pie dish. Sprinkle with paprika. Bake at 350 F for 15 to 20 minutes or until bubbly. Serve with assorted crackers.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

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