There was a time when crab was one of our regular indulgences.
Dungeness crab, of course. We liked it cold served with mayonnaise. Our
fingers would drip with crab juice as we cracked open the legs and worked out
the delicious morsels inside. We weren't very imaginative in our accompanying
dishes, almost always serving potato salad and garlic bread with the crab.
Later on I found a recipe for a Hot Crab Spread that I often made especially to
take or serve for holiday gatherings. I haven't made it recently what with the
price of crab today, but will have to splurge again soon for my crab fix.
Hot Crab Spread
ounces cream cheese
1/2 teaspoon cream style horseradish
6 1/2 ounce can flaked crab meat
2 tablespoons finely chopped onion
1 tablespoon milk
1/4 teaspoon salt
Combine and blend well. Spoon into oven proof dish. Sprinkle with 1/3rd cup
toasted slivered almonds. Bake in a 375 degree oven for 15 minutes. Serve hot
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