CINDY WILLIAM'S CAJUN CRAB DIP
1 pkg Light Cream Cheese
1 6oz. Pkg Fresh Crabmeat
One-half to one Cup of Half and Half
¼ C. minced almonds
Tony Chachere's Creole Seasoning to taste*
Melt cream cheese in a double boiler. Mix in crabmeat. Add Half and Half slowly to thin the mixture to desired consistency. Dip will thicken again as it cools. Add nuts and juice of ½ lemon and mix. Add Hot Sauce to taste. Season with Creole Seasoning as desired. (If you do not have Creole Seasoning, you can use salt, pepper and cayenne pepper).
*Tony Chachere's Original Creole Seasoning is available online at www.tonychachere.com or by calling 1-800-551-9066.