Hot Creamy Crab Dip Elaine & Craig
This dip always disappears fast, so be sure to make plenty!
2 packages (8-ounces each) cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons white wine or cream
2 tablespoons grated onion
1 tablespoon Dijon mustard
1 tablespoon minced, fresh garlic
3 drops hot-pepper sauce, or to taste
1 can (6 1/2-ounces) crabmeat or boneless salmon, drained
and flaked, or fresh crab, cooked
1/2 cup minced, fresh parsley
1/2 cup slivered almonds, toasted
Paprika
Assorted crackers
Mix cream cheese, sour cream, mayonnaise, wine or cream, onion, mustard,
garlic, and hot-pepper sauce in medium-size saucepan.
Fold in crabmeat and 1/4 cup parsley.
Warm over medium heat, stirring constantly, just until hot; do not boil.
Spoon into warm chafing dish or serving dish; sprinkle with remaining parsley,
the almonds and paprika.
Serve with crackers.
Makes about 4 cups.
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