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MARYLAND HOT CRAB DIP Recipe | | Chutney/Dips Recipe by Kevin Tighe |
| | INGREDIENTS | 1 8 ounce package of Philadelphia cream cheese
1 can crab meat (use fresh if available)
1 - 5 tsps of ground Horseradish (to taste) | | METHOD | 1. Put cream cheese into a bowl and mix it with a large spoon. Gently add the crab meat, including any juice in the can.
2. Blend thoroughly, but not so much that you break up the crab.
3. Add first tsp of horseradish and stir. Taste the mix, and if you want more Horseradish, add and blend.
4. Transfer mix to a ceramic ovenproof bowl. Place in a hot oven (350-400F, 175-200C) for 20 - 30 minutes, or until bubbly and browning on the top.
5. Take ceramic bowl out of oven and place on trivet on the serving table. Serve hot with sliced french bread, crackers, celery and carrot sticks, chips, etc. |
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