This recipe for Dip-Crab, by Starr Tattersall, is from ROYAL GRAYCE COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8 oz cream cheese 7 1/2 oz can crab meat 2 T onion, finely chopped 1/2 t garlic powder 1/2 t horseradish 2 T milk 1 t chopped parsley 1/3 C sliced almonds
Mix all ingredients, except almonds. Place in shallow greased dish and bake at 375º for 15 minutes, until bubbly. Garnish with almonds and place back in oven for 5 minutes to toast almonds. Serve with Club House crackers.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.