lat@stcvax.UUCP (Larry Tepper) (12/22/83)
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 previous party she had lost control eating it and got a spoon! It's incredibly rich, and requires a lot of will power to not eat too much. Irish's Crab Butter 1/2 cup butter 1 med-lg onion, chopped 1 cup cream cheese 1/4 cup mayo or Miracle Whip 6 oz. Wakefield Crab, Shrimp or Shrimp & Crab Cocktail Sauce lemon juice, garlic, worcestershire sauce Allow butter and cream cheese to soften before starting. Mix mayo, butter and cream cheese. Do not use a blender, as the mixture will get soupy. Add lemon juice, garlic, worcestershire sauce, pepper, etc. to taste. Mix in crab (or whatever) and onion. Of the choices, I feel crab is the best. Chill at least two hours, cover with cocktail sauce. This is an important part of the recipe. I usually use Crosse & Blackwell's, but feel free to use any that you trust. You can make your own simple cocktail sauce as follows: 3 parts catsup to 1 part horseradish, add tabasco, garlic, worcestershire sauce to taste. Serve over Triscuits (they're nice and strong, to survive heavy scooping) or veggies. Irish is the friend from whom I got this recipe. Larry Tepper Storage Technology Corp.