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Connie's Hot Crab Dip
In northern California fresh Dungeness crab is one of winter's fortunes,
with peak catches coming from deep, coastal waters in December and January.
Merry's dear friend, Ann Marie Montecuello, inherited this recipe from
her mother, Connie.
Ingredients:
8 ounces cream cheese
8 ounces Dungeness crab meat (two medium sized crabs)
1 tablespoon milk
2 tablespoons green onion, minced
1 tablespoon horseradish
dash Worcestershire
salt, pepper, and fresh dill to taste
Preparation:
Mix well and bake at 400 degrees in an ovenproof dish for 15 minutes
or until bubbly.
Serve with Bremner Wafers or other mild-flavored crackers.
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