 |
Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
I came up with this version because I am not a big fan of mayo, so I created this to be made without it. Ingredients:
8 ounces cream cheese, softened |
3 (6 ounce) cans crabmeat, drained, cartilage removed |
2 green onions, chopped |
1 tablespoon lemon juice |
2 tablespoons milk |
2 dashes fresh coarse ground black pepper |
1 tablespoon horseradish |
1 1/2 teaspoons worcestershire sauce |
1 teaspoon hot sauce |
1/4 cup plain breadcrumbs |
Directions:
1. Blend all ingredients, except breadcrumbs. Refrigerate 6 hours, or overnight for flavors to meld.
2. Let mixture come to room temperature, then bake in an 8x8 baking dish at 350* for 20 minutes.
3. Top with breadcrumbs and bake 5 minutes more.
4. Serve with crackers, toasted baguettes, celery sticks, or whatever you wish!
|
|