Irish's crab butter
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Irish's crab butter
  Crab    Party    Butter    Dips  
Last updated 6/12/2012 1:02:06 AM. Recipe ID 25544. Report a problem with this recipe.
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      Title: Irish's crab butter
 Categories: Dips, Party, Usenet
      Yield: 1 Batch
 
    1/2 c  Butter
      1 c  Cream cheese
    1/4 c  Mayonnaise
      6 oz Crab meat
      1 lg Onion, chopped fine
           Cocktail sauce
      2 T  Lemon juice
    1/2 t  Garlic, crushed (or a
           -pinch of instant garlic)
      1 T  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 recommend Wakefield crab meat, Shrimp or Shrimp & Crab.  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.
  
  Serve over Triscuits (they're nice and strong, to survive heavy
  scooping) or veggies. Irish is the friend from whom I got this recipe.
  
  NOTES:
  
  *  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!
  
  It's incredibly rich, and requires a lot of will power not to eat too
  much. Yield:  Serves 6 gluttons.
  
  : Difficulty:  easy.
  : Time:  5 minutes preparation, 2 hours cooling.
  : Precision:  approximate measurement OK.
  
  : Larry Tepper
  : AT&T Information Systems, Denver
  : lat@druil.UUCP
  
  : 




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Recipe ID 25544 (Apr 03, 2005)

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