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1993-01-04
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Path: recipes
Newsgroups: rec.food.recipes
Distribution: world
From: dmferrell@happy.colorado.edu
Date: 2 Aug 91 09:39:36 MDT
Subject: CRAB: Crabmeat Dip
Keywords: recipe crab/crabmeat-dip
Summary: orig. subject: re: spicy crabmeat dip
Archive-Name: recipes/crab/crabmeat-dip
Followup-To: rec.food.cooking
Organization: University of Colorado, Boulder
Approved: aem@mthvax.cs.miami.edu
Message-ID: <28A81E88.251B@mthvax.cs.miami.edu>
When I want to make a crabmeat dip that everyone likes, I use the
following recipe.
1 8oz pkg of Philadelphia cream cheese
1 can of white crabmeat, drained well
3/4 cup catsup *ketchup*
2-3 large teaspoons of prepared horseradish
2-3 dashes worcestershire sauce
1/2 teaspoon garlic salt --can use garlic powder, but use more
3 medium stalks of celery--use the inner stalks
Drain the can of crabmeat well and set aside. Let the cheese sit out
to soften for a while--about 1/2 hour. Set on a flat plate and mash
with a fork, spreading the cheese around on the plate to a thickness of
about 1/4 inch--or a little more.
Finely chop the celery. Use the more tender parts of the celery
bunch. In a small bowl mix the remaining ingredients including the
celery. To make it more spicy add more horseradish. Spread the
mixture on the cheese evenly. Then spread the crab meat over the sauce
using a fork so that you can flake it.
Serve this with any type of good cracker. Enjoy