Hot Crab Dip

I came up with this version because I am not a big fan of mayo, so I created this to be made without it.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 8  ounces cream cheese, softened
• 3 (6 ounce) cans  crabmeat, drained, cartilage removed
• 2  green onions, chopped
• 1  tablespoon lemon juice
• 2  tablespoons milk
• 2  dashes fresh coarse ground black pepper
• 1  tablespoon horseradish
• 1 1⁄2 teaspoons Worcestershire sauce
• 1  teaspoon  hot sauce
• 1⁄4 cup  plain breadcrumbs

Directions

1. Blend all ingredients, except breadcrumbs. Refrigerate 6 hours, or overnight for flavors to meld.
2. Let mixture come to room temperature, then bake in an 8x8 baking dish at 350* for 20 minutes.
3. Top with breadcrumbs and bake 5 minutes more.
4. Serve with crackers, toasted baguettes, celery sticks, or whatever you wish!