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Hot Crab Dip
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  • 1 8 oz (224 grm). package of cream cheese
  • 1 6-1/2 oz (182 grm). can of crabmeat (drained/reserve liquid)
  • 2 tbsp (30 ml) chopped onion
  • 1 tbsp (15 ml) milk
  • 1/2 tsp (2 ml). salt
  • Dash of white pepper
  • 1/3 cup (80 ml) sliced toasted almonds.
  • Mix all ingredients together except the almonds.
  • Add some of the liquid from the crabmeat if you feel the mixture is too thick.
  • Place in a small oiled ovenproof bowl and sprinkle the top with the almonds.
  • Bake at 375 degrees (200 C.) for about 15 minutes.
  • Serve with crackers or toasted french bread.
This recipe came from the Ft. Lee Officers Wives Club newsletter in the early 70's.

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