Shelly's Recipe

HOT CRAB DIP

Category: Dips - Hot

2 (8 oz) pkg cream cheese, room temperature
2 cans jumbo lump crabmeat
1/2 cup onions, finely chopped
1 tsp horseradish
2 tsp milk
1 small bag slivered almonds
Dash of paprika

Drain crabmeat as much as possible. In a medium bowl, mix cream cheese, onion, milk, and horseradish until creamy. Add crabmeat and mix gently. Spread into a 9-inch square pan or dish into pie plate. Sprinkle with almonds and paprika. Bake at 375 for approximately 15 minutes or until bubbly. Serve with garlic melba toast, tortilla chips, or crackers that don't break easily.