3/4 cup catsup
2 tbsp prepared horseradish
1/8 tsp hot sauce
1/2 cup crabmeat, flaked, or
6 oz crabmeat, flaked, drain well
1 cup cream cheese, softened
3 tbsp white onion, diced
1/8 tsp salt
Directions
Combine the catsup, horseradish and hot sauce. Remove any remaining
filament from the crabmeat. Add the crabmeat to the catsup mixture
and continue to blend. Add all other ingredients and blend till
smooth. Serve at room temperature. Makes about 2 1/2 cups of dip.
SUGGESTED DIPPERS: Salty Potato Chips, Potato Skins, Green Bell
Peppers, Turnips
Servings: 4 servings
Cocktail Crab Dip Recipe brought to you by Recipe Ideas
Categories: Appetizer; Crab; Dip; Fish; Party
The History of Recipes
It is quite possible to prove the history of recipes far back into antiquity, certainly as far into history as the Egypt of the Pharoahs, and possibly even further than that. However, these, ancient cookbooks were just very simple hieroglyphic recipes for preparing food.
Closer to modern times, we find a couple of interesting recipe books published in the 14th Century - a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these two books are not about the spicy food that is served today, but instead descriptions of the types of food prepared by the cooks of the upper classes. By the arrival of the 1900s, cook books are in high demand, as a result of more people being able to read, people having more free time and being a little richer. |
We hope you enjoy this Cocktail Crab Dip recipe.
