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| By Taste of Home |
In honor of National Crabmeat Day, I decided to post my favorite recipe for Hot Crab Dip -- enjoy!
Hot Crab Dip
1 pkg. (8 oz.) cream cheese
2 T. milk
1 C. sour cream
2 cans (6 1/2 oz. each) crabmeat, drained
2 tsp. horseradish
1 tsp. Worcestershire sauce
1 tsp. dried chervil
1/4 tsp. dried marjoram
1/8 tsp. garlic powder
2 scallions, sliced
Heat cream cheese with milk until melted and smooth. Add remaining ingredients and heat through. Serve with sesame or other crackers. Refrigerate leftovers.
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