| | Crab and Cream Cheese Dip 1 pound of crab meat, picked free of shell
8 ounces of cream cheese
1 teaspoon of hot sauce
2 teaspoons of Worcestershire Sauce
1 teaspoon of prepared horseradish
2 tablespoons of Creole mustard
1 bunch of green onions, thinly sliced
Kosher salt and freshly ground pepper to taste
Toast points |
|
Place half of the crabmeat in the bowl of a food processor. Add a third of the cream cheese and hot sauce, Worcestershire sauce, horseradish, mustard, two thirds of the green onions, salt and pepper. Puree for 15 seconds. Scrape the sides and bottom of the bowl with a rubber spatula, and add half the remaining cream cheese and puree until well blended. Stop and scrape the bowl again, add the remaining cream cheese and process until well mixed. Adjust the seasoning to your desired taste. Fold in the remaining onions and crabmeat and serve as a dip with the toast points. Recipe from the Commander's Kitchen
|
