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Louisiana Crab Dip with Crudites

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Posted 04/20/09 by ChefSnowball
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Views: 106
Venues: Fish
On The Road: Tastes of the World
Categories: Shellfish
Sub Categories: Crabs
Places: Louisiana, USA
Keywords: Crabmeat, horseradish, dip, appetizer
Servings: 8
Ingredients:

1 eight oz. package cream cheese, softened

1/2 cup sour cream

3 tablespoons horseradish

2 tablespoons chopped parsley

1 tablespoon coarse ground mustard

2 teaspoons Tabasco pepper sauce

1 cup lump crabmeat

1 bunch of baby carrots

1 bunch of celery, cut into sticks

1 bunch of asparagus spears, blanched

2 bunches endive

2 red or green bell peppers, cored and cut into strips

Preparation:

In medium bowl, blend cream cheese, sour cream, horseradish, parsley, mustard, and Tabasco pepper sauce until well mixed.  Stir in crabmeat.

On a large platter arrange carrots, celery, asparagus, endive and peppers.  Serve with crab dip.

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