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Betty's Hot Crab Dip

Ingredients:

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

Preparation Instructions:

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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