Hot Crab Dip

1 can (6 oz.) crab meat, lump style or all white meat
8 oz. softened cream cheese
4T. milk
1-2T. worcestershire sauce
1T. horseradish sauce
1-2T finely chopped onion
sliced almonds
salt and garlic salt (to taste)


Drain crabmeat and combine with cream cheese, milk, worcestershire sauce, horseradish sauce, onion, salt and garlic salt. Mix thoroughly. Spread in pyrex pie plate and sprinkle with sliced almonds. Bake at 350 for 30-40 minutes (or until the dip starts to puff up and is slightly brown). Serve with crackers or corn chips.

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