• Tedd Long

Hot Crab Meat Spread

From Rose Ann Long.


A simple crab dip with crab, cream cheese, onion and Worcestershire sauce. Topped with sliced almonds and baked to a bubbly golden brown. Great served with crackers or slices of warm sourdough bread for dipping.

Ingredients

1 (8 ounce) package of cream cheese

1 (8 ounce) can of crab meat

2 tablespoons chopped green onion

2 tablespoons Worcestershire sauce

1 tablespoon milk

1/3 cup toasted slivered almonds.


Instructions

Combine cream cheese with milk and Worcestershire sauce. Drain and flake crab meat, add cheese mixture with chopped green onion, put in greased pie plate, top with almonds, bake at 350 for 15 minutes.

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