Recipe By : Larry Tepper AT&T Information Systems, Denver
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
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110 "g butter
240 g cream cheese
60 ml mayonnaise
150 g crab meat
1 onion (medium to large, chopped fine)
some cocktail sauce
30 ml lemon juice
2 1/2 ml crushed garlic (or a pinch of instant garl
15 ml Worcestershire sauce
1. Allow butter and cream cheese to soften before starting.
2. Mix mayo, butter and cream cheese. Do not use a blender, as the
mixture will get soupy.
3. Add lemon juice, garlic, worcestershire sauce, pepper, etc. to taste.
4. Mix in crab (or whatever) and onion. Of the choices, I feel crab is
the best.
5. Chill at least two hours, cover with cocktail sauce. This is an
important part of the recipe.
Author's Notes:
My first encounter with this dip came at a New Year's party a few years
ago. I was standing by the munchies table trying not to embarrass myself
too much, when a woman came up to me and pointed out this dip. She
explained to me that at a previous party she had lost control eating it and
got a spoon! It's incredibly rich, and requires a lot of will power not to
eat too much.
I recommend Wakefield crab meat, Shrimp or Shrimp & Crab. I usually use
Crosse & Blackwell's cocktail sauce, but feel free to use any kind that you
trust. You can make your own simple cocktail sauce by mixing 3 parts catsup
to 1 part horseradish and adding tabasco, garlic, worcestershire sauce to
taste. Serve over Triscuits (they're nice and strong, to survive heavy
scooping) or veggies. Irish is the friend from whom I got this recipe.
Difficulty : easy.
Precision : approximate measurement OK.
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Per serving: 12444 Calories; 1379g Fat (98% calories from fat); 63g
Protein; 15g Carbohydrate; 3801mg Cholesterol; 14423mg Sodium
