Ingredients
- 8 ounce. Philadelphia cream cheese
- 3 ounce. canned crab (or possibly fresh)
- Tabasco sauce or possibly warm pepper sauce to taste
- 1 tbsp. Rose's lime juice
- Sourdough bread cut in chunks for dipping
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Hot Crab Dip
Servings: 4
Directions
- In saucepan on medium temperature, heat cream cheese. When melted, add in liquid removed crab meat and stir. Watch so mix doesn't scorch. Add in warm sauce to taste; add in lime juice. Cook till bubbling.
- Serve mix in a fondue to keep hot. Dip bread chunks (skewered). You can make as much as you like by keeping equal parts of crab and cream cheese.
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