Hot Crab Spread
There are a lot of variations of this recipe. This was my Aunt Sally’s specialty and the one my Pittsburgh family loved best at our family dinners.
8 oz. block cream cheese – softened
1 Tbsp milk
1 6 oz can flaked crab – drained
2 Tbsp finely chopped onion
½ tsp horseradish
¼ tsp salt
Dash of white pepper
½ C sliced almonds
Mix all ingredients except almonds with hand mixer until blended. Spoon into lightly buttered ovenproof pie plate. Sprinkle almonds evenly on top. Bake in 350 oven for 20 or so minutes until bubbly. Can be baked in microwave, but the almonds don’t brown. Serve hot with wheat thins. Wheat thins make a convenient scoop and taste great with this spread.