Crab Dip

Note the advice to work gently with the crab meat.  The chunkier the better!

• 2 (6 ounce) cans crabmeat
• 2 (8 ounce) packages cream cheese, softened
• 3 tablespoons milk
• 2 scallions with green tops, finely chopped
• 1 1/2 tablespoons prepared horseradish

METHOD

Drain crabmeat and empty into a small bowl.  Carefully flake, being careful to not break up too finely.  While flaking, check to remove any stray cartilage.

In a medium bowl, blend cream cheese and milk.  Stir until blended.

Add scallions and horseradish and mix again.

Mix in crabmeat very gently so that it doesn't shred too finely.  A chunk here and there is tasty.

Chill for at least one hour.

Contributor: Junior Trimmer

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this recipe from www.inmamaskitchen.com

 

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