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  • Crab And Cream Cheese Dip

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    Ingredients

    • 1 lb crabmeat, any kind picked free of shell
    • 8 ounce cream cheese cut large dice
    • 1 tsp warm sauce or possibly to taste
    • 2 tsp Worcestershire sauce
    • 1 tsp prepared horseradish or possibly to taste
    • 2 Tbsp. Creole mustard or possibly other coarse mustard
    • 1 bn green onions thinly sliced Kosher salt to taste Freshly grnd black pepper to taste

    Directions

    1. Place 1/2 the crabmeat in the bowl of a food processor. Add in 1/3 of the cream cheese, warm sauce, Worcestershire, horseradish, mustard, 2/3 of the green onions, salt, and pepper. Puree, running the processor for about 15 seconds.
    2. Scrape the sides and bottom of the bowl with a rubber spatula, add in 1/2 the remaining cream cheese, and puree till well blended, about 15 seconds. Stop and scrape the bowl again, add in the remaining cream cheese, and process till well incorporated.
    3. Adjust seasoning. Mix in the remaining onions and crabmeat and serve as a dip.
    4. Or possibly, to make canapes, reserve the remaining crabmeat, place the puree in a pastry bag, and pipe it onto crackers or possibly toast points. Season the reserved crabmeat, and garnish the canapes with the crabmeat and the remaining green onions.
    5. This recipe yields 3 c..
    6. Yield: 3 c.

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