"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cheesy Crab Hors D’Oeuvre Recipe

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This recipe for Cheesy Crab Hors D’Oeuvre, by , is from The Fussell Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Uzelac
Added: Tuesday, January 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 8-ounce package cream cheese, softened
1 tbl milk
1 cup crab meat (Maryland preferred, of course!)
2 tbls chopped onion
½ tsp horseradish
salt and pepper to taste
1 2-oz package slivered almonds

Directions:
Directions:
Blend together cream cheese, milk, crab meat, onion and horseradish. Add slat and pepper. Sprinkle almonds over top. Put in shallow baking dish and bake at 350 degrees for 20 minutes or until lightly browned on top. Serve hot on crackers or as a dip.

The Crab Cookbook

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 plus baking time
Personal Notes:
Personal Notes:
Another Sullivan house favorite! You can alter the horseradish in there to give it even more kick.

 

 

 

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