Crab & Cream Cheese Hors D'Oeuvres
Yield
2 cupsPrep
15 minCook
20 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cream cheese
softened |
|
| 8 | ounces |
crab meat
backfin |
|
| 1 | tablespoon |
milk
|
|
| 2 | tablespoons |
onions
chopped |
|
| ½ | teaspoon |
horseradish
|
|
| 2 | ounces |
almonds
slivered |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cream cheese
softened |
|
| 231.2 | ml/g |
crab meat
backfin |
|
| 15 | ml |
milk
|
|
| 3E+1 | ml |
onions
chopped |
|
| 2.5 | ml |
horseradish
|
|
| 57.8 | ml/g |
almonds
slivered |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
Blend together all ingredients except almonds and put in shallow baking dish (salt/pepper to taste).
Sprinkle almonds over top and bake at 350℉ (180℃) F until slightly browned on top.
Serve hot on crackers.
