Canned shellfish dips, a staple of ‘fifties and ‘sixtiesgatherings; which still have some mileage:

LeoDubey’s HOT CRAB DIP (imagine, 35+ years ago, from  a chain-letter)

1  8-ouncepackage cream cheese

2 tablespoons sour cream

6 ½ ounces can crab, chopped

2 tablespoons chopped onion

¼ teaspoon horseradish

¼ teaspoon each —

            salt, pepper, paprika (hot) and parsley flakes

Slivered almonds for topping.

Soften cream cheese. 

Add remaining ingredients.

Sprinkle with slivered almonds and bake at 350ºF. for  30 minutes.

Serve with crackers for dipping/spreading.

 Analternative — with a successful track record at parties —Hilda’sCLAMDIP



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