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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This recipe was given to me years ago by a friend in British Columbia. They use to bring us 5 lb. cans of crab claws. (Don't tell anyone, but we never used to make this dip . . they were too good for that.) Canned crabmeat works great for this recipe! Ingredients:
1 (8 ounce) package cream cheese, softened |
1 medium onion, finely chopped |
3 tablespoons dry sherry |
2 tablespoons milk |
2 tablespoons prepared horseradish, drained |
2 tablespoons mayonnaise |
1 1/2 teaspoons tabasco sauce |
1/2 teaspoon dry mustard |
1 cup canned crabmeat |
salt |
1/4 cup sliced almonds, toasted |
Directions:
1. Preheat oven to 375°F
2. Combine all ingredients except almonds in a medium bowl and mix well.
3. Spoon into a shallow baking dish.
4. Bake 10 to 15 minutes until heated through. Top with toasted almonds and serve with crackers or sour dough bread slices.
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