Baked Crab Dip

For Bryan:

16oz full fat cream cheese softened
2 cans crabmeat, drained, flaked
1-2 gr onions sliced or 3 tbsp finely minced onion
2 Tbsp light cream
1 tsp creamy horseradish
dash worcestershire
3/4 tsp dry mustard
1/4 tsp salt
dash pepper

Mash cream cheese and crab together. Mix everything else in. Bake at 375F for 15 - 20 minutes. Serve warm with crackers or veggies.

I use a 9" square pyrex dish for this one.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shawn W:
For Bryan:

16oz full fat cream cheese softened
</div></BLOCKQUOTE>
Funny Shawn, real funny. Why not throw some avacodos in there too while your at it.
Like the Horseradish part though. Thinking of adding some to my Chipotle mayo on the next batch.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shawn W:
For Bryan:

16oz full fat cream cheese softened
</div></BLOCKQUOTE>
Funny Shawn, real funny. Why not throw some avacodos in there too while your at it.
Like the Horseradish part though. Thinking of adding some to my Chipotle mayo on the next batch. </div></BLOCKQUOTE>'Full Fat' is now my cooking mantra, I learned it from some guy on a forum named Bryan ... ...

Kidding aside, my mom has made this crab stuff for as long as I can remember. When I saw your imperial crab recipe I thought you might like to have a go at this as well.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shawn W:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shawn W:
For Bryan:

16oz full fat cream cheese softened
</div></BLOCKQUOTE>
Funny Shawn, real funny. Why not throw some avacodos in there too while your at it.
Like the Horseradish part though. Thinking of adding some to my Chipotle mayo on the next batch. </div></BLOCKQUOTE>'Full Fat' is now my cooking mantra, I learned it from some guy on a forum named Bryan ... ...

Kidding aside, my mom has made this crab stuff for as long as I can remember. When I saw your imperial crab recipe I thought you might like to have a go at this as well. </div></BLOCKQUOTE>
It's the cream cheese Bud, looks great beside that. Don't think I have eaten a lb total of that stuff over the course of my 44 years.