Crab And Cream Cheese Dip
Serves: 5
Hal Herzog
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
49
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tsp
Hot Sauce (to taste)2 tsps
Worcestershire Sauce2 tbsps
Creole Mustard1 bunch
Green Onion (thinly sliced)Directions:
1
Place 1/2 the crabmeat in the bowl of a food processor
2
Add 1/3 of the cream cheese, hot sauce, Worcestershire, horseradish, mustard, 2/3 of the green onions, salt, and pepper
3
Puree, running the processor for about 15 seconds
4
Scrape the sides and bottom of the bowl with a rubber spatula, add 1/2 the remaining cream cheese, and puree until well blended, about 15 seconds
5
Stop and scrape the bowl again, add the remaining cream cheese, and process until well incorporated
6
Adjust seasoning
7
Fold in the remaining onions and crabmeat and serve as a dip
8
Or, to make canapes, reserve the remaining crabmeat, place the puree in a pastry bag, and pipe it onto crackers or toast points
9
Season the reserved crabmeat, and garnish the canapes with the crabmeat and the remaining green onions