| The Little Fish Company |
| This Week's Special |
 | |  | |  | |  | |  | |  | |  | |  |
| Hot Crab Dip |
Ingredients:
1/3 C each of mayonnaise and cream cheese
1/2 lb crab meat (place in paper towel to squeeze any moisture out of it)
1/4 C minced purple onion
1/8 tsp cayenne pepper
1 TBSP slivered almonds
1 TBSP cognac (make it GOOD!)
2-4 small ramkins (for baking the dip)
1 baguette, sliced into 1/2-inch rounds
Directions:
1. Preheat oven to 350 degrees (175 C)
2. Stir mayo and cream cheese together until smooth 3. Add the crab meat, onion,
cayenne and cognac 4. Spoon into ramkins, filling to the top; sprinkle top with slivered
almonds 5. Bake 15-20 min till the dip is bubbly.
6. Serve with warm slices of baguette.
1/3 C each of mayonnaise and cream cheese
1/2 lb crab meat (place in paper towel to squeeze any moisture out of it)
1/4 C minced purple onion
1/8 tsp cayenne pepper
1 TBSP slivered almonds
1 TBSP cognac (make it GOOD!)
2-4 small ramkins (for baking the dip)
1 baguette, sliced into 1/2-inch rounds
Directions:
1. Preheat oven to 350 degrees (175 C)
2. Stir mayo and cream cheese together until smooth 3. Add the crab meat, onion,
cayenne and cognac 4. Spoon into ramkins, filling to the top; sprinkle top with slivered
almonds 5. Bake 15-20 min till the dip is bubbly.
6. Serve with warm slices of baguette.