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
Directions
Chop onions in blender or processor. Be careful of adding liquid to
the dip and making it runny. Chop Krab into small (but identifiable)
pieces. Combine the cream cheese and sour cream in Blender/Processor.
Add the spices and blend them in Add onions and Krab and mix
well. (Mix by hand to avoid chopping the Krab into smaller pieces)
Store in refrigerator for several hours. If Dip is too runny, add
some dehydrated onions to absorb the excess liquid. Serve on
crackers, chips or vegetables.
Servings: 1 servings
Clarence's Krabdip Recipe brought to you by Recipe Ideas
Categories: Dip
The History of Recipes
It is quite feasible to trace the history of recipes back into the distant past, in truth as far as pharonic Egypt, and potentially, even further back. However, these, ancient records were just basic pictorial recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. As we move into Roman times around 25BC a man called Apicius assembled a number of documents which described recipes prepared by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. He also describes how the ancient cooks made use of many different aromatic flavours, including a few that will be familiar to modern cooks for example bay, mint and asafoetida. Later, in the 15th century, the Crusaders brought back many new foods and spices from Arab cuisine, including spices like coriander, parsley, basil and rosemary. The introduction of these new foods and spices prompted a surge in cookery books, many of which are kept safe in private collections. The revolution that is television brought us celebrity chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes like those on our site. |
We hope you enjoy this Clarence's Krabdip recipe.
