IRISH’S CRAB BUTTER

Servings: 1
Ingredients:

1/2 C  Butter                                   Cocktail sauce
1 C  Cream cheese                        2 T  Lemon juice
1/4 C  Mayonnaise                        1/2 t  Garlic, crushed (or a
6 oz Crab meat                                -pinch of instant garlic)
1 lg Onion, chopped fine                 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 and Crab. I usually use
Crosse and 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.
Servings: Serves 6 gluttons.

: Difficulty: easy.
: Time: 5 minutes preparation, 2 hours cooling.
: Precision: approximate measurement OK.

: Larry Tepper
: ATandT Information Systems, Denver
: lat@druil.UUCP

: Copyright (C) 1986 USENET Community Trust

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