From the Kitchen of Loretta Divoon - Crab Dip

This is a classic recipe that I've tweaked over the years. It's a crowd pleaser, so you might want to make a double batch. Enjoy!!

1 package of cream cheese

2 tins of crab meat

¼ cup finely chopped Spanish onion

1 cup shredded Parmesan cheese

1 tsp of horseradish

½ tsp of black pepper

2 cloves of garlic, minced

1 tbsp of chopped fresh parsley

Juice of half a lemon

Preheat the oven to 400 degrees. Open the 2 tins of crab and drain most of the liquid off. I prefer to use Clover Leaf crab meat, but you can use any kind you like. In an oven safe bowl, combine the cream cheese and crab. You still want there to be chunks of crab here, so don’t over mix. Stir in the remainder of the ingredients. Bake for 25-30 minutes until the dip is brown and bubbly. Let stand 5 minutes. Serve with crackers or fresh baguette.