Almond Crab Spread
Preserved from Centennial Cookbook 1893–1993, Farmersville, Illinois, printed page 6.
Ingredients
- 12 oz. Philadelphia cream cheese
- 3 to 4 oz. crab pieces, fresh or canned
- 1 pkg. slivered almonds
- ½ tsp. white pepper
- 1 to 2 T. horseradish depending on your taste
Instructions
- Mix cheese, crab, white pepper and horseradish together. Place in a small greased baking dish (use Pam to lightly grease dish). Cover top with slivered almonds. Bake at 350° for approximately 25 to 30 minutes, until top is slightly browned. Serve with a very mild cracker, such as Waverly wafers. This is a wonderful appetizer.
Notes
Source fidelity note: Preserved from the 1993 Farmersville Centennial Cookbook scan. No missing source detail has been inferred.