Great Hot Recipes
Read and cook !
IMPERIAL CRAB DIP
2 (8 oz.) pkgs. cream cheese
1 or 2 cans King Crab meat
1 garlic clove
1/4 tsp. salt
3/4 c. real mayonnaise
1 or 2 tsp. French mustard
1-2 tsp. onion juice
Put creamed cheese in double boiler. Melt over hot water while stirring. Blend other ingredients well adding cream cheese. Serve hot in chafing dish. Can be frozen for 2 to 3 weeks.
HOT CRAB DIP
6 oz. crab meat (fresh, frozen or crab
substitute)
8 oz. cream cheese
1 tbsp. milk or cream
2 tbsp. horseradish
1/4 c. slivered almonds
Combine cream cheese with milk or cream in a medium size bowl and mix until blended. Stir in horseradish and crab. Spread mixture evenly in an 8 inch square pan or baking dish. Bake at 350 degrees for 25 minutes. Sprinkle with almonds. Serve with crackers or toasted baguette slices.