Hot Crab Dip. Name: TERRI DISHMAN Base: McGUIRE AFB, NJ Recipe: 1 cup (1/2 lb)of Crab meat. 8 oz. of cream cheese. 1 Tablespoon of skim milk. 2 Tablespoons of finely chopped onion. 1/2 Tablespoons of sea salt. A dash of cracked black pepper. 1/2 cup slivered almonds. 1/4 cup crumbled potato chips. Preheat the oven to 350F. Blend the cream cheese and milk. Combine this mixture with crab meat, onion, salt and pepper. Mix well and spoon into an oven-proof baking dish. In a separate bowl, mix the slivered almonds and a few crumbled potato chips. Sprinkle this mixture over the top of the cream cheese and crab meat. Bake for 15 minutes. Serve hot in bowl. Serve with raw vegetables, crackers. Or spread crab dip on small-loaf rye bread slices.