Hot Crab Dip - cooking recipe

Ingredients

8 ounces cream cheese, softened
3 (6 ounce) cans crabmeat, drained, cartilage removed
2 green onions, chopped
1 tablespoon lemon juice
2 tablespoons milk
2 dashes fresh coarse ground black pepper
1 tablespoon horseradish
1 1/2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
1/4 cup plain breadcrumbs

Preparation

Blend all ingredients, except breadcrumbs. Refrigerate 6 hours, or overnight for flavors to meld.
Let mixture come to room temperature, then bake in an 8x8 baking dish at 350* for 20 minutes.
Top with breadcrumbs and bake 5 minutes more.
Serve with crackers, toasted baguettes, celery sticks, or whatever you wish!