"These are two of the best crab recipes I've ever used...and I've tried lots!" - Joan

LOU GREY'S HOT CRAB DIP

Lou Grey is my daughter-in-law's cousin who lives on the Virginia coast where all the great blue crab meat we use comes from! I've never found a better crab dip anywhere. Of course you can use fresh crab meat instead of canned.

2 cans (6 oz. each) drained crab meat
4 T. fresh lemon juice
4 drops Tabasco sauce (can use more if you like)
1/2 cup Half & Half
2 tsp. fresh minced onions
12 oz. cream cheese, softened
1/2 cup mayonnaise
1 tsp. freeze-dried chives
2 dashes salt
1/2 tsp. Worcestershire sauce
Triscuits or melba toast (for serving)

Remove cartilage from crab; toss with lemon juice.

Combine remaining ingredients and add to crab.

Microwave on medium power until heated; stir several times. (You may heat in oven but be sure to keep stirring so ingredients don't separate.)

Serve in chafing dish with Triscuits or melba toast.

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MRS. PEPPER'S HOT CRAB SPREAD
Serves 6

Mrs. Pepper was a friend of my sister-in-law from Colonial Beach, Va . She passed away many years ago but her recipe lives on...

2 cans (8 1/2 oz. each) crab meat
1 (8 oz.) pkg. cream cheese, softened
1 Tbsp. milk
1 Tbsp. chopped onion
1/2 tsp. horseradish
1 (2 3/4 oz.) pkg. slivered almonds
Triscuits or saltine crackers (for serving)

Drain crabmeat and pick put cartilage. Add remaining ingredients except nuts. Place in 9-inch pie plate and sprinkle nuts on top.

Bake at 350 degrees F for 20 minutes until lightly browned.

Serve hot with Triscuits or saltine crackers.

Board: Cooking Club at Recipelink.com
From: Joan from Virginia 8-25-1998
To: ISO: Hot Artichoke Dip or Hot Crab Dip
MSG ID: 0027625
MSG URL: http://www.recipelink.com/msgid/0027625