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Recipe by: elmas
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See below ingredients and instructions of the recipe
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
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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