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Betty's Hot Crab Dip
A baked crab meat and cream cheese hot crab dip recipe
Credited to Betty Fields of Salisbury, MD.
This recipe was the Fourth Place Senior Division Winner in the 1972 National Hard Crab Derby in Crisfield, MD.
- 1 8-ounce package cream cheese, softened
- 1 tablespoon milk
- 1 pound backfin crab meat
- 2 tablespoons chopped onion
- 1 teaspoon prepared horseradish
- ½ cup toasted almonds
Combine the cream cheese and milk. Add the crab meat, onion, horseradish and pepper. Blend well.
Spoon into an ovenproof dish. Sprinkle with toasted almonds. Bake at 375 degrees for 15 minutes.
Serve piping hot with party rye.