Hot Crab Dip

This recipe was given to me years ago by a friend in British Columbia. They use to bring us 5 lb. cans of crab claws. (Don't tell anyone, but we never used to make this dip . . they were too good for that.) Canned crabmeat works great for this recipe!

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1  medium onion, finely chopped
• 3  tablespoons dry sherry
• 2  tablespoons milk
• 2  tablespoons  prepared horseradish, drained
• 2  tablespoons mayonnaise
• 1 1⁄2 teaspoons Tabasco sauce
• 1⁄2 teaspoon dry mustard
• 1  cup  canned crabmeat
•  salt
• 1⁄4 cup  sliced almonds, toasted

Directions

1. Preheat oven to 375°F
2. Combine all ingredients except almonds in a medium bowl and mix well.
3. Spoon into a shallow baking dish.
4. Bake 10 to 15 minutes until heated through. Top with toasted almonds and serve with crackers or sour dough bread slices.