12 oz. cream cheese, room temperature
2 tbsp. Worcestershire sauce (omitted in test recipe)
1 small onion grated, (tested with about 2 tbsp. onion)
2 tbsp. mayonnaise
1 tbsp. lemon juice
dash of garlic salt
½ cup chili sauce (cocktail sauce used in test recipe)
1 6 ½ oz. can crabmeat, drained and flaked, or imitation crab (fresh crab used in test recipe
chopped fresh parsley
lemon for garnish
crackers for serving
Combine the first six ingredients and blend until smooth using an electric mixer or food processor. If your cream cheese is soft enough, you should be able to mix it with a wooden spoon.
Spread mixture evenly onto a 12” plate. Spread chili sauce (or cocktail sauce) over the cream cheese mixture, leaving a 1” margin. Sprinkle crabmeat on top, garnish with parsley and lemon and serve with assorted crackers.
Note: We’ve been making this at our house for years, it’s referred to as “Rachel’s Crab Dip.” I noted my differences in parentheses, it’s just slightly different than the one printed in the Dining for Women cookbook
Notes and Instructions
Recipe contributed by Diane Roger, Marietta, GA