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Hot Creamed Crab Dip
1 pkg. (8 oz.) creamed cheese
1/2 cup mayonnaise
1 tbsp. fresh squeezed lemon juice
1/2 tsp. Worcestershire® sauce
1 tsp. all purpose flour
dash cayenne pepper
1 can (7-1/2 oz.) crabmeat, drained, shredded, checked for shell
1/3 cup slivered toasted almonds
salt
Beat cheese until smooth in a small bowl of an electric mixer. Add
mayonnaise, lemon juice, Worcestershire® sauce, flour, and pepper. Beat
again until smooth.
Fold in crabmeat, almonds and salt to taste. Turn into a covered
ovenproof casserole.
Bake at 300º F. for 20 minutes. Keep warm until serving time.
Serve with unsalted crackers, Ry-Krisp®, or plain melba toast.
Makes 2 1/2 cups.
   
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