"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hot Crab Dip Recipe

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This recipe for Hot Crab Dip, by , is from Will Dance For Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carroll Family
Added: Thursday, October 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
12 ounces of crabmeat
1 eight-ounce package cream cheese, softened
4 heaping tablespoons mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon fresh lemon juice
Salt and pepper to taste
Tabasco sauce to taste (optional)
Paprika for garnish

Directions:
Directions:
Preheat oven to 325; lightly spray bottom and sides of a medium-sized casserole dish with cooking spray.

In a large bowl, mix together softened cream cheese, mayonnaise, Worcestershire sauce and lemon juice until well blended. Drain crabmeat and fold into mixture until well incorporated. Add in salt and pepper to taste, and Tabasco sauce, if desired. Spread into prepared casserole dish and sprinkle with paprika for garnish. Bake at 325
for approximately 30 minutes or until light golden brown on top. Serve hot with crackers or bread.

 

 

 

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