Hot Crab Dip
Appetizers
Cook: 20 minutes
From Locust Valley parents' council's 1983 cookbook (1983)
Recipe by: Patricia O'Kane
Ingredients
• 1 8oz pkg cream cheese
• 1 6 oz pkg frozen or canned crab meat drained well
• 2 Tbs chopped onion
• 1 Tbs milk
• 1/2 tsp horseradish
• dash pepper
Instructions
• Preheat oven to 375 degrees. Blend all
• ingredients together. Bake 20 minutes.
• Makes two cups. Serve with crackers.
Original Recipe Scan
This recipe was transcribed from an original church cookbook. View the original scan below: