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Ingredients
- 2 8-oz. packages of cream cheese (room temperature)
- 2 cans jumbo lump crabmeat
- 1/2 cup onions, finely chopped
- 1 tsp. horseradish
- 2 tsp. milk
- 1 small bag slivered almonds
- Dash of paprika
Preparation
Step 1
Drain crabmeat as much as possible. In a medium bowl, mix cream cheese, onion, milk, and horseradish until creamy. Add crabmeat and mix gently. Spread into a 9-inch square pan or dish into pie plate. Sprinkle with almonds and paprika. Bake at 375°F for approximately 15 minutes or until bubbly. Serve with garlic melba toast, tortilla chips, or crackers that don't break easily.