Prep 10 mins
Cook 30 mins
Horseradish makes this crab dip zing! When I make this, it is a given that my husband is going to burn the roof of his mouth off because he can't wait for it to cool "a little" before diving into it.
- 1⁄8 teaspoon Worcestershire sauce
- 1 dash Tabasco sauce
- 1⁄8 teaspoon lemon juice
- 14 ounces crabmeat
- 2 tablespoons prepared horseradish
- 8 ounces cream cheese
- 1⁄4 onion, minced
- Preheat oven to 350°F.
- Mix cream cheese with horseradish,Worcestershire,Tabasco,and lemon juice.
- Gently fold in minced onion and crab.
- Bake for 30 min or until bubbly and edges start to brown.
- Serve with pita chips or crackers.
Yum! I halved this, using an 8 oz container of crab and doubling (or more) the original amounts of Worch., hot sauce, and lemon juice as well as adding a little fresh garlic. Very tasty with pita chips. I can empathize with your husband as I am the same way! There's a fine line between too hot and too cool, especially when it comes to food you really enjoy LOL Thanks for sharing!
Made for Pick A Chef Spring 2012. Good flavour however, I think the cooking temperature is too high and the cooking time is too long. Because I thought the temperature seemed too high, I reduced it back to 425F but even that was too high and it was burning after 15 minutes. I think 350F would probably work better for about 25 minutes. I added a bit of green onion and a dash of dill for colour. I would make this again with the above changes. Thanks for sharing your recipe.