Ingredients
1 (8 oz.) pkg. cream cheese
1 tbsp. milk
1 (7.5 oz) can crabmeat or 1 cup imitation crabmeat
1/2 tsp. grated horseradish
2 tbsp. green onions, chopped
salt and pepper, to taste
pinch each of garlic and onion powder
large pinch ground celery seed or 1 tsp. chopped fresh celery leaves
1 tsp. dry or 1 tbsp. fresh parsley, minced
pinch of paprika
2 tbsp. bread crumbs or Panko
1 tbsp. butter
1 tbsp. milk
1 (7.5 oz) can crabmeat or 1 cup imitation crabmeat
1/2 tsp. grated horseradish
2 tbsp. green onions, chopped
salt and pepper, to taste
pinch each of garlic and onion powder
large pinch ground celery seed or 1 tsp. chopped fresh celery leaves
1 tsp. dry or 1 tbsp. fresh parsley, minced
pinch of paprika
2 tbsp. bread crumbs or Panko
1 tbsp. butter
preparation
Preheat oven to 375°F.
Melt butter and toss with breadcrumbs and paprika.
Mix
together all remaining ingredients well. Spread evenly in a small
baking or casserole dish or a Pyrex pie dish. Sprinkle with buttered
bread crumbs and a pinch of parsley. Taste and adjust seasonings.
Bake for 10-15 minutes. Serve while still warm with pita pockets and lettuce or plain with fancy crackers or flatbread.
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