This year was a different Thanksgiving celebration for us. We celebrated a day late! And after almost 29 years of marriage, I realized how badly my husband deals with change.
So I said that's fine, we'll celebrate Thanksgiving a day late. Oh, my. The only thing out of David's mouth was "what are we going to do about Thanksgiving?" I kept telling him, we'll just eat like normal on Thanksgiving and have the big meal on Friday with our son's family. And again "Well, what are we going to do about Thanksgiving?" And on and on.
So finally I said - "Let's have the hot crab dip you love so much for Thanksgiving" and he was a happy man! Recipe is below, I hope you enjoy it as much as we do!
Our Favorite Crab Dip
You will need:
1 cup crabmeat
1 tbsp. Old Bay Seasoning
1 8-oz. pkg. cream cheese
1 tbsp. milk
1/4 cup Onion Blossum Horseradish dip
1 tbsp. minced onion
1 cup grated cheddar cheese
2 ounces slivered almonds
Remove cartilage from crab & sprinkle w/ Old Bay. Stir to blend. In separte bowl beat cream cheese & milk until soft. Add onion, horseradish dip, and half the cheddar cheese. Fold in crab. Top with remaining cheddar cheese and almonds. Bake at 350 degrees 20 minutes or until bubbly. Serve hot with crusty bread or light crackers.
Note: I always double this recipe. If you can't find Rothchild Farms Onion Blossum Horseradish Dip, substitute any horseradish sauce.