HOT CRAB DIP

HOT CRAB DIP



1 Tbsp. butter
1 (8-oz.) package cream cheese
1/3 cup mayonnaise
2 tsp. lemon juice
1 Tbsp. water
2 green onions [, sliced, greens included
2 Tbsp. chopped fresh parsley or 1 Tbsp. dried parsley
1 Tbsp. horseradish
¼ tsp. Worcestershire sauce
½ tsp. Tabasco sauce (to taste) 1/2 cup freshly grated Parmesan cheese, divided
½ cup slivered almond
3-1/2 cups loosley packed baby spinach leaves, coarsely chopped
1 cup fresh lump crabmeat (or a can of crab meat


Preheat oven to 350^.
In a mixing bowl beat together the cream cheese, mayonnaise, lemon juice, water, onions, ¼ cup Parmesan cheese and parsley until smooth. Mix in the Worcestershire sauce, Tabasco and horseradish.
In a small skillet melt butter over medium heat. Once butter melts add spinach and cook just until spinach wilts, about 2 minutes. Transfer to the mixing bowl.
Fold in slivered almonds, spinach and lump crab meat. Place in an ovenproof casserole-serving dish.
Bake until bubbly and heated through, about 20 minutes.
Remove from oven, stir and sprinkle with remaining Parmesan cheese. Turn on broiler and cook from 3-5 minutes or until top is browned and edges are bubbly.
Serve with crackers or thinly sliced baguette.

Yield: Serves 8