This is another one of the recipes that my mother used to make in the 70s. I’ve made it pretty consistantly for the past 16 years or so but it may have wandered off from the original pretty far. It’s warm, creamy and crabby and good.
Toasted Almond Crusted Crab Dip
8 oz canned crab
8 oz cream cheese
1 T horseradish
1-5 dashes hot sauce
1-3 dashes Worcestershire sauce
salt to taste
ground white pepper
3/4 cup slivered almonds
1/2 loaf cocktail rye or pumpernickel bread
Preheat oven to 375°f.
Drain crab, soften cream cheese in the microwave or by leaving it out at room temperature.
Mix together crab, cream cheese. Add in horseradish, hot sauce, Worcestershire sauce, salt and pepper until it tastes like a good balance to you. Transfer mixture to a individual baking dish. Top mixture with almonds and bake until almonds are browned and mixture is bubbly, approximately 30 minutes.
Serve warm with cocktail rye bread.