Saturday, November 15, 2014

Hot Crab Cocktail Spread

Doesn't that name--"Hot Crab Cocktail Spread"--just scream 1950s and 1960s to you?  This recipe is from my mother--carefully written in perfect penmanship on a recipe card.  It's actually very good, very easy and perfect for the pre-Thanksgiving feast or the many opportunities to entertain during the upcoming holiday season.

8 oz package cream cheese
1 tablespoon  milk
2 teaspoons Worcestershire
7.5 ounce can of crabmeat
2 tablespoons chopped green onions
2 tablespoons slivered almonds

I could not find a 7.5 ounce can of crabmeat so I used the size that is the same size as a regular can of tuna--I think it's 6 ounces.  If you want a more "crabby" taste, I would use two cans.

Cream the cream cheese with the milk and Worcestershire sauce.  I used a food processor, but you can also use a mixer.  Flake the crabmeat and mix in along with the chopped green onions.  I threw it all in the food processor which made for easy mixing.  Place in a greased 8 inch pie plate, top with slivered almonds and bake at 350 degrees until heated through--approximately 15 minutes.

The original handwritten recipe.

Drain and flake crabmeat

Combine cream cheese, scallions, Worcestershire, milk.

Place in greased pie plate, top with slivered almonds and bake until hot and bubbling

Enjoy on crackers or slices of crusty bread

I transferred my spread from the pie plate to a mini-slow cooker I had purchased recently to keep it warm since we were bringing it as our contribution to a party. It worked out perfectly and there was nothing left at the end of the evening!

 Lots of delicious food in my Gourmet De-Lite series--Allergic to Death is the first book.

My protagonist in my Lucille series believes that feeding her family is one of the most important jobs she has.
Lots of sweet tea, lemonade and chess pie in my Sweet Nothings series!

Catch up with me on my web site or on Facebook or Twitter @pegcochran


  1. Peg, it sounds so retro--and delish. I'm sure my mother and her pals made the same dish. How special to have it in your mother's handwriting!

  2. Yum. I've made the crab/artichoke dip, but this one looks even better. I must try it!

    1. Joyce, it was a big hit at the party we went to! And so easy to make.

  3. Brilliant idea to use the mini crock-pot.
    Some of those 50s/60s goodies are well worth resurrecting, aren't they?

    1. They definitely are Libby! Wouldn't it be fun to have a party and make a whole bunch of those old recipes! There's a theme for you. You could even encourage your guests to come in retro clothing...

  4. It looks familiar to me, too! I think it's going on my New Year's menu. Everyone loves crabmeat!

  5. Oh, yum! Sounds like something I had tasted many years ago. I need to try it!

  6. Thanks for this, Peg. We make something similar, from my mother's recipe files. It's always a hit and it does scream 'back in the day'.

    I'm going to try your version for our next party!