| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Dip |
16 |
Servings |
INGREDIENTS
| 16 |
oz |
Cream cheese; softened |
| 16 |
oz |
Flaked crab meat (or the equivalent canned or frozen) |
| 5 |
tb |
Milk |
| 1 |
ts |
Prepared horseradish |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
White pepper (black works; too) |
| 4 |
tb |
Minced dry onion |
INSTRUCTIONS
From: shfrye@PEN.K12.VA.US (Sharon H. Frye)
Date: 96-03-29 16:31:29 EST
1. Let cream cheese come to room temperature.
2. Pick all shell from crab meat, and set aside. If using canned or frozen,
drain.
3. Blend milk with cheese and onion. add horseradish, salt, and pepper.
Blend well.
4. Fold in crab meat. Put into a casserole dish and bake in a 350 degree
preheated oven about 20 minutes, or until center is bubbly.
5. Spoon into a chafing dish, and keep hot. Serve with assorted crackers.
Makes about 4 cups.
Note: If there are any leftovers (there never are for me) then thin with a
little milk and serve over toast points for a quick lunch.)
EAT-L Digest 30 June 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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