Hot Crab Cocktail Spread
I have been making this hot crab dip for many years. It’s always on the Christmas Eve buffet, but it’s really so good that it could easily be incorporated into any menu. Assorted crackers are generally served with this dish, but fresh chopped vegetables can also be substituted for dipping.
2-8 oz. Packages Cream Cheese
4 Tsp. Worcestershire Sauce
2 6-oz. cans Lump Crabmeat, Drained
¼ Cup Scallions, Sliced
¼ Cup Celery, Chopped
¼ Cup Toasted Almonds, Sliced
In a bowl, combine the cream cheese and the worcestershire sauce until smooth. Add the drained crabmeat to the cream cheese mixture, along with the sliced scallions and chopped celery. Spread mixture into a greased baking dish. Bake in a 350 degree oven for approx. 15 minutes, or until heated through. Meanwhile, in a small skillet over medium heat, sauté the toasted almonds until light brown, approx. 2-3 minutes. Sprinkle the toasted almonds on top of the hot crab spread when ready. Garnish with additional sliced scallions, if desired. Serve with assorted crackers.