Hot Crab Dip

Recipe

• 1 pound backfin crabmeat
• 8 ounces cream cheese, softened
• 1 tablespoon milk
• 2 tablespoons grated onion
• 1 tablespoon fresh lemon juice
• 1 teaspoon horseradish
• ¼ teaspoon freshly ground white pepper
• paprika

Preheat the oven to 350° F.

Remove any shell or cartilage from crabmeat.

Mix cream cheese, milk, onion, lemon juice, horseradish and pepper in medium bowl. Gently fold in crabmeat. Place in 8-inch pie dish. Sprinkle with paprika. Bake for 15 to 20 minutes or until bubbly. Serve with assorted crackers.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas