FOOD smile and act nice: The Perfect Hostess: 5-Minute hors d'oeuvres: Hot Crab Dunk

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Hot Crab Dunk!

This recipe is classic fifties cocktail party, minus the repulsive mayonaise. Most authentic crab dunk recipes will include mayo, but you'll thank me for keeping it out. Serve in a cassorole for communal dunking or in snooty little custard cups for wonderfully haughty individual portions. Crab dunk goes uptown with good French bread or down home with squishy white bread toast points. I like it either way.

	8-oz cream cheese, softened 6-oz can of lump crab 2 cloves garlic 3 Tbs. chopped onion 2 Tbs. chopped chives 1 tsp. Dijon mustard 2 Tbs. horseradish salt, pepper, and paprika chopped parsley French bread or white bread toast points for dunking
1. Preheat oven to 375. 2. Drain crab very well. Gently combine all ingredients except paprika, parsley, and bread. Spread into a buttered cassarole or custard cups. 3. Sprinkle with paprika. Bake 10 minutes or until there's a nice brown crust. 4. Top with parsley and serve with bread. Delish!

This dish freezes well, so keep it on hand for gracious hostessing with no prep or cleanup. Just prepare dish in a freezer-safe cassarole dish (pyrex/corning), press plastic wrap along the surface to prevent freezer burn. Seal and freeze.

To reheat, remove wrap, place in a cold oven, set to 375, and proceed as above. Allow extra baking time (25 minutes should do).

size small now half off!