COLONIAL BEACH CRACKER CRAB

1 tablespoon butter
medium onion, chopped fine
2 tablespoons green pepper, chopped
2 tablespoons chopped celery
dash salt and pepper
1 teaspoon mustard
1 tablespoon lemon juice
1 pound jumbo lump crab meat
1/4 cup cracker crumbs
4 ounces cream
1/2 cup grated sharp cheese

Place butter into frying pan and saute onion, green pepper and celery. Add salt and pepper, mustard, lemon juice, crab meat and cracker crumbs. Steam together for 2 to 3 minutes. Add cream and mix well. Pour into a greased flat pyrex baking dish. Bake about 45 minutes at 350 degrees. During the last several minutes of baking time, add the sharp cheese and bake until melted and a little brown. Serves 6.                                       Found online ~ this recipe was on several sites, with the same, exact ingredients.

Mrs. Peppers COLONIAL BEACH HOT CRAB SPREAD

8 oz. cream cheese, softened
1 T. milk
2 (8-1/2 oz.) cans crab meat
1 T. chopped onion
1/2 tsp. horseradish
1 pkg. (2-3/4 oz.) slivered almonds

Drain crabmeat and pick put cartilage. Add remaining ingredients except nuts. Place in 9-inch pie plate and sprinkle nuts on top. Bake at 350 degrees for 20 minutes until lightly browned. Serve hot with Triscuits or saltine crackers. Serves 6.

                                   ~ Found online ~