Low country crab bake
3 (8 oz.) packages cream cheese, softened
1/4 cup Cognac
1/4 cup Worcestershire sauce (for chicken) with white wine & herbs
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1/2 cup dried minced onion
2 tablespoons Old Bay seasoning
2 tablespoons sugar
1 tablespoon prepared horseradish
1 teaspoon freshly ground black pepper
1 lb. lump crab meat, picked through
2 cups thinly sliced almonds
Preheat oven to 375 degrees. Grease a 2 quart casserole dish. Using an electric mixer, blend together cream cheese and Cognac. Add Worcestershire sauce and next five ingredients. Blend well. Add crab meat and stir gently, as not to break up the lumps. Spoon into prepared casserole. Sprinkle almonds on top. Bake 30-40 minutes. Serve with melba toast, crackers, toast rounds or pita chips.