Baked Crab Dip

16 ounces cream cheese, softened
16 ounces flaked fresh crab meat
5 tablespoons milk
1 heaping teaspoon prepared horseradish
1/2 teaspoon salt
1/2 teaspoon white pepper
4 tablespoons dry minced onion

1. Let cream cheese come to room temperature. Pick all shell from crab meat and set aside.

2. Blend milk with cream cheese and onion. Add horseradish, salt, and pepper. Blend well.

3. Fold in crab meat. Place in ovenproof dish and bake in a preheated 350 degree oven long enough to heat thorough and center is bubbly, about 20 minutes.

4. Spoon into chafing dish and keep hot. Serve with assorted crackers. Makes about 4 cups.

Notes: If there are any leftovers, they will freeze well.

Leftovers thinned with a little milk are delicious served over toast points.

Leftovers thinned with a little milk make a wonderful topper for a baked potato. 
Sprinkle with a bit of Parmesan.