is one of the recipes that has been provided by
Shirley Cline from San Francisco in response to
my quest for recipes using Balsamic Vinegar. (You
can contact Shirley by emailing her - click here).
oz fresh crab meat
1 (8 oz) package cream cheese
3 tblsp sherry or white wine
1 tsp. horseradish
3 tblsp minced onion
1 tsp Worcestershire sauce
cream cheese and mix it with the remaining ingredients.
in a shallow pan (like a pretty pie plate) or
a 1 quart casserole. Sprinkle with paprika and
bake at 350º until bubbly and light brown,
about 15 minutes.
with crackers or toast. Can be made a day ahead
and refrigerated until ready to reheat and serve.