Showing posts with label cocktail spread. Show all posts
Showing posts with label cocktail spread. Show all posts

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