lat@druil.UUCP (Larry Tepper) (11/30/85)
.RH MOD.RECIPES-SOURCE CRAB-BUTTER A "22 Dec 83" .RZ "IRISH's CRAB BUTTER" "Incredible crab or shrimp dip" 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! .PP It's incredibly rich, and requires a lot of will power not to eat too much. .IH "Makes 2 1/2 cups" .IG "1/2 cup" "butter" .IG "1 cup" "cream cheese" .IG "1/4 cup" "mayonnaise" (or Miracle Whip if you must) .IG "6 oz." "crab meat" (I recommend Wakefield Crab, Shrimp or Shrimp & Crab) .IG "1" "onion" (medium to large, chopped fine. Don't try to use instant onion in this recipe) .IG "some" "cocktail sauce" .IG "2 Tbsp." "lemon juice" .IG "1/2 tsp." "crushed garlic" (or a pinch of instant garlic) .IG "1 Tbsp" "Worcestershire sauce" .PH .SK 1 Allow butter and cream cheese to soften before starting. .SK 2 Mix mayo, butter and cream cheese. Do not use a blender, as the mixture will get soupy. .SK 3 Add lemon juice, garlic, worcestershire sauce, pepper, etc. to taste. .SK 4 Mix in crab (or whatever) and onion. Of the choices, I feel crab is the best. .SK 5 Chill at least two hours, cover with cocktail sauce. This is an important part of the recipe. .NX 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. .PP Serve over Triscuits (they're nice and strong, to survive heavy scooping) or veggies. Irish is the friend from whom I got this recipe. .WR From: lat@druil.UUCP (Larry Tepper) Date: 22 Dec 83 Organization: AT&T Information Systems, Denver