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| HOT CRAB DIP | |
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8 oz. Philadelphia cream cheese 3 oz. canned crab (or fresh) Tabasco sauce or hot pepper sauce to taste 1 tbsp. Rose's lime juice Sourdough bread cut in chunks for dipping In saucepan on medium temperature, melt cream cheese. When melted, add drained crab meat and stir. Watch so mixture doesn't scorch. Add hot sauce to taste; add lime juice. Cook until bubbling. Serve mixture in a fondue to keep warm. Dip bread chunks (skewered). You can make as much as you like by keeping equal parts of crab and cream cheese. | |
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recipe reviews #21073
'Nap Towne Boy (Pennsylvania) says:
I added about a 1/2 tbsp of Worcester Sauce, and Old Bay to taste; also doubled crab and added another 4-oz cream cheese. I found it's a little easier to prevent "scorching" by using a double boiler (cheap version: glass bowl over an inch of boiling water).
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