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 cheese2 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.
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