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
Historians have traced the existance of recipes far back into ancient history, certainly as far as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, these, old records were just very basic hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the oldest recipe discovered, according to Professor Solomon Katz, are some stone tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. During the time of the Roman Empire a Roman scholar, called Apicius, assembled some scrolls describing recipes cooked by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, entrees and afters, something we still use today. Additionally, he recounts how the Roman cooks were skilled in the use of a wide range of spices and herbs, including some that we all recognise for example thyme, rue and dill. As our culinary historical trip moves on a few more years there are a couple of interesting recipe books dating from the 1300s ; one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these books have no connection with the curry that is familiar to us all today, but instead descriptions of the types of food cooked for the upper classes of that period. In the fifteenth century, knights returning from the crusades brought us many spices and herbs from the holy land, including spices such as rosemary and coriander. These new foods and spices caused an outbreak in manuscripts on cooking, most of which are now in academic collections. The introduction of television brought us cooking programs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Cocktail Crab Dip recipe.
