Hot Crab Spread
|Cream cheese||8 Ounce (1 Large Package)|
|Dijon mustard||1 Teaspoon|
|Prepared horseradish||1 Teaspoon|
|Lemon juice||1⁄2 Teaspoon|
|Liquid hot pepper seasoning||3 Drop|
|Cashews||1⁄2 Cup (8 tbs)|
|Cooked crab||1⁄2 Pound, canned (About 1 1/3 Cups, Fresh Or Canned)|
Cut onion and half of top in 1-inch lengths.
Using metal blade, process onion until chopped.
Cut cream cheese in chunks and, with motor running, drop pieces down feed tube; process with onion until smooth.
Add milk, mustard, horseradish, Worcestershire, lemon juice, and hot pepper seasoning.
Process for 2 seconds.
Scrape side of bowl with a spatula, then process for 2 more seconds.
Add nuts and process with 3 on-off bursts to coarsely chop nuts.
Remove blade and stir in crab.
(This much can be done ahead. Cover and chill.) Before serving, heat mixture in a double boiler over hot water.
Serve with an assortment of crackers and provide a knife for spreading.