1 (8oz.) brick cream cheese, softened
1 TBL 2% milk
1 TBL Worcestershire sauce
1/3 c. mayonnaise
8 oz. crabmeat, drained (reserve juice)
2 scallions, trimmed and finely chopped
1 tsp horseradish sauce
freshly ground black pepper to taste
2 TBL fresh parsley, finely chopped
1/3 c. seasoned bread crumbs
1 generous TBL butter
Preheat the oven to 350F;
Butter a 9-inch glass pie dish and set aside.
in a mixing bowl, combine the first 4 ingredients and the reserved crabmeat juice.
Add the scallions, horseradish cream, pepper and parsley and mix.
Pick over the crabmeat, removing any cartilage.
Fold in the crabmeat chunks, being careful not to break it into tiny pieces.
Place the mixture evenly into the buttered pie dish.
Combine the butter with the bread crumbs and sprinkle them evenly on top of the crabmeat mixture.
Bake for thirty minutes or until the crabmeat mixture is bubbly and the bread crumbs are golden.
Serve with a cracker assortment.
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