- Weyand's Chef
Crab Meat Dip
Two 8-ounce packages cream cheese, softened
2 teaspoons prepared horseradish, drained
2 tablespoons minced yellow onions
2 tablespoons milk
pinch of salt and pepper
1 pound crabmeat
Preheat the oven to 350º. In a large mixing bowl, combine the cream cheese, horseradish, onion, milk, and salt and pepper. Fold in the crabmeat. Transfer the mixture to a pie plate and bake until bubbling, about 15 minutes. Serve hot with assorted crackers.
This recipe is courtesy of Fred Thompson’s “Crazy for Crab” cookbook.