Burnin' Luv Crab Dip - - FabulousFoods.com

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Burnin' Luv Crab Dip

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By Linda Everett

Posted July 23rd, 2007

This article is reprinted with permission from Retro Happy Hour: Drinks and Eats With a 50's Beat, by Linda Everett, (2003, Collectors Press)

Retro Happy Hour: Drinks and Eats With a 50's Beat

Servings:	6
Author Notes:	Retro Happy Hour is the perfect guide for hip, trendy cats who want to entertain in a retro way with a minimum of muss and fuss (just like a perfect 50's style June Cleaver type housewife would).
Ingredients:	1 can (6 ounce) crabmeat or 1 package (6 ounce) frozen crabmeat, thawed 3 ounces cream cheese, at room temperature 1/2 cup sour cream 1/2 teaspoon prepared horseradish (optional) 1 tablespoon fresh lemon juice 1 tablespoon minced pimiento 2 tablespoons minced sweet onion (must be mild!) 1 French Baguette or other small diameter sourdough, sliced or your favorite chips or crackers
Instructions:	Makes 2 Cups 1. Drain and flake canned or thawed crabmeat; set aside. 2. In a medium saucepan combine cream cheese, sour cream, horseradish and lemon juice. Stir well. 3. Add pimiento, onion, and crabmeat. Heat over low, stirring constantly until bubbly. 4. Keep warm in a fondue or other pot over a candle. 5. Serve with crusty bread (I prefer toasted) or other dippers. Don't leave out leftovers more than an hour or so.