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| Home -> [Appetizers, Fish, Sauces & Dressings, Seafood] -> [Clarence's krabdip Recipe] |
Clarence's krabdip
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Appetizers, Fish, Sauces & Dressings, Seafood |
Rating: |
0 |
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Ingredients:
| 16
| oz | Sour Cream | | 16
| oz | Philadelphia Cream Cheese | | 2
| | Onions, small, chop fine | | 3
| tsp | Garlic (Polaner/Fiesta) | | 2
| tsp | White Pepper | | 1
| tsp | Red Pepper | | 2
| tsp | Horseradish (or 2" piece" | | 1
| | Half bottle chives | | 8
| oz | Louis Rich Krab (or more) | | 2
| tsp | Lemon & Herb Seasoning | | 1/2
| can | Mushrooms |
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Procedures:
| 1 | Chop onions in blender or processor. | | 2 | Be careful of adding liquid to the dip and making it runny. | | 3 | Chop krab into small (but identifiable) pieces. | | 4 | Combine the cream cheese and sour cream in blender/processor. | | 5 | Add the spices and blend them in add onions and krab and mix well. | | 6 | (mix by hand to avoid chopping the krab into smaller pieces) store in refrigerator for several hours. | | 7 | If dip is too runny, add some dehydrated onions to absorb the excess liquid. | | 8 | Serve on crackers, chips or vegetables |
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