Need MORE easy appetizers for the upcoming season? Here is an oldie but goodie. I’ve been making this one for years and it always disappears quickly. I typically trot it out during the holidays as it’s a nice change of pace from the typical veggie and cheese/ cracker trays. I have no idea where the original recipe came from but I have made various tweaks to it through the years.
It’s easy and can be made ahead of time. Score. 
Simple Crab Dip
3/4 to 1 cup crab meat (the fresher the better – just don’t do processed and you’ll be fine)
1 brick organic cream cheese, softened
1-2 T milk
1 – 2 t. horseradish
3 T finely chopped onion
hot sauce – few drops
salt, pepper and dill
Step one: Preheat the oven to 350. Mix the crab, cream cheese, milk, horseradish, hot sauce and onion until well combined.
Step two: Spread into a 9 inch pie pan or shallow casserole dish. I use a glass pie pan so I can just serve straight from the container -it’s simple and looks nice.
Step three: Sprinkle with salt, pepper and dill. Bake for 20 minutes or until a little bubbly and cooked through.
Serve with crackers and/or veggies (endive slices are especially nice).
IF you have any leftover, it makes a great light lunch alongside a piece of fruit – warm or cold it tastes great.
Seafood is a terrific addition to your weekly diet – crab in particular is low in calories and fat, yet high in protein. Crab meat also contains B12, selenium and chromium. Mid-Atlantic blue crab is typically low in mercury, so if you eat a lot of seafood, this might be your best choice.
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Shared on WFMW, Real Food Wednesday, Inspire Me Monday and The Mommy Club
