3/4 c Catsup
2 tb Prepared Horseradish
1/8 ts Hot Sauce
1/2 c Crabmeat; Flaked, OR
6 oz Crabmeat; Flaked, Drain Well
1 c Cream Cheese; Softened
3 tb White Onion; Diced
1/8 ts Salt
Combine the catsup, horseradish and hot sauce. Remove
any remaining filament from the crabmeat. Add the
crabmeat to the catsup mixture and continue to blend.
Add all other ingredients and blend till smooth. Serve
at room temperature. Makes about 2 1/2 cups of dip.
SUGGESTED DIPPERS: Salty Potato Chips, Potato Skins,
Green Bell Peppers, Turnips
