1/4 tsp salt
1 tsp horseradish or to taste
1 tbsp milk
2 tbsp minced onions, white or green
1 can (12 oz) soft shell crabs, drained
1 brick light cream cheese
2 tbsp dry sherry or to taste
Combine cream cheese, milk and sherry. Add other ingredients and mix well. Bake for 25-30 minutes in a small baking dish with cover. Garnish with almonds or parsley and serve in a chafing dish to keep warm. It never lasts that long in my house, but if you want to be fancy, you can do that. Serve with good crackers, and crudites -- celery is especially good with this.