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Betty's Hot Crab Dip
  • 1-8 ounce package cream cheese (softened)
  • 1 tablespoon milk
  • 1 pound backfin crab meat
  • 2 tablespoons chopped onion
  • 1 teaspoon prepared horseradish
  • pepper
  • 1/2 cup toasted almonds
Combine cream cheese and milk; add crab meat, onion, horseradish and pepper. Blend well. Spoon into ovenproof dish; sprinkle with toasted almonds. Bake at 375 degrees for 15 minutes. Serve piping hot with party rye.
This recipe is credited to Betty Fields of Salisbury, MD and was the Fourth Place Senior Range Winner in the 1972 National Hard Crab Derby in Crisfield, MD.
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