Edith's (my mother) Famous Hot Crab Dip
rec.food.cooking/Barry R (1996)
Serves 6

1 lb Crab Meat
2 (8 oz) block cream cheese (not imitation or whipped)
1/2 onion
2 Tbsp prepared horseradish

Place cream cheese in a casserole or pyrex bowl and allow to soften (add two tablespoons of milk if time is at a premium). Preheat oven to 375-degrees. Chop onion finely and add to cream cheese, along with horseradish and crab meat. Blend well by hand. Place on middle rack and allow to bake for 45-minutes or until it's brown on top. Serve hot from the oven in the casserole, with unsalted tortilla chips.

Note: I suggest you splurge for 1 1/2 pounds of real king crab legs, yielding 1 pound of meat, and shuck them yourself. Otherwise, imitation crab works fine.