Feeling Crabby this holiday season? There is no reason to worry when you serve this hot dip before Thanksgiving or Christmas dinner or during a holiday party. Seafood is not just for summer. When combined with a touch of spice, creamy cheese, and toasted winter nuts – crab will make a stunning winter debut on your table.




1 package cream cheese, softened
1 large clove of pressed garlic
Pinch of salt
Juice from half of one small lemon
1 teaspoon of Worcestershire sauce
3-6 drops of Tabasco sauce
3 Tablespoons finely chopped onion
1 can of drained lump crab meat (save some of the liquid)
Sliced nuts for garnish

Soften cream cheese. Mix with garlic, salt, Worcestershire sauce, tobacco, lemon juice until it is a creamy soft texture. Add a splash of the reserved liquid from the crab to give the dip flavor and a slightly thinner consistency. Stir in drained crab meat. (Use more or less of the ingredients to your taste.)

Spoon into pie dish or any other small baking dish. Top with sliced almonds or hazelnuts. Bake at 400 degrees for about 15 min – or until the nuts are browned and the dip begins to bubble. Serve with kettle cooked chips, sliced baguette, or vegetable crudités.