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Hot Crab Dip

1 package (8 ounces) of Philadelphia Cream Cheese, at room temperature
1/3 cup mayonnaise
2 teaspoons lemon juice
2 scallions (green onions), chopped, greens included
1 tablespoon dried parsley (or 3 tablespoons fresh)
1 tablespoon horseradish
1/4 teaspoon Worcestershire sauce
1/2 teaspoon of hot sauce, or to taste
1/2 cup chopped pecans
2 cans of crab meat (6 ounce cans drained)

Preheat oven to 350 degrees.

Beat together the cream cheese, mayonnaise, lemon juice, onions, and parsley until smooth. Mix in the horseradish, Worcestershire sauce and hot sauce. Fold in the pecans and crab meat. Place in an oven-proof casserole serving dish.

Bake until bubbly and heated through, about 20 minutes. Serve with crackers, toasted pita chips or toasted baguettes.

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