Margy's Crab Dip
  • Cooking Time: 40 mins
  • Servings: 2 to 20
  • Preparation Time: 15 mins
  • Block or container cream cheese, less a couple tablespoons
  • 1 can crab meat, drained but leave a little juice
  • 4 heaping tablespoons hot horseradish
  • 1 tablespoon (or more) lemon juice
  • 1 teaspoon Pepper
  • 1/2 teaspoon Salt
  • 1/4 cup milk (or less to thin the mixture before baking)
  1. Cream together softened cream cheese with an almost fully drained can of crab meat (allow some juice), add all other ingredients in a small baking dish tip: my favourite is a round shallow 1 pt., ideally mixture is under 2 inches thick spread-out, add milk to consistency of thin dip to allow for evaporation during baking
  2. Bake at 300 degrees for about 40 minutes / a little brown at edges
  3. Serve warm with crackers or veggies
Great to bring to parties, or as an appetizer (contains shell fish in case of allergies) this recipe is using real crab meat. Submitted by: "Christy Moreland" Photo by Food Photographer | Jennifer Pallian on Unsplash