CRAB DIP

By gammy

MAKES 2-1/2 CUPS

Ingredients

• 1-1/2 TO 2 POUNDS CRAB MEAT (BACK FIN OR LUMP CRAB MEAT)
• 1 POUND SHRIMP, COOKED
• 2 PACKAGES CREAM CHEESE, SOFTENED (2 8OZ)
• 3 OR 4 GREEN ONIONS, CHOPPED
• WHITE WORCESTERSHIRE SAUCE, TABASCO, SALT AND PEPPER TO TASTE
• JUICE OF 1 LEMON
• MAYONNAISE AND/OR SOUR CREAM IF NEEDED TO THIN OUT

Preparation

Step 1

CHOP THE SEAFOOD BY HAND INTO BITE SIZE CHUNKS, SET ASIDE
PUT THE CREAM CHEESE, ONIONS, WORCESTERSHIRE SAUCE, TABASCO, LEMON JUICE AND SALT AND PEPPER INTO THE FOOD PROCESSOR AND WHIZ UNTIL WELL WHIPPED. CONTINUE TO ADD SEASONINGS TO TASTE. JUDICIOUSLY ADD EITHER MAYONNAISE OR SOUR CREAM TO THIN OUT THE DIP. BE CAREFUL. YOU WANT IT TO STICK TO THE CHIP, NOT DRIP.
REMOVE THE CREAM CHEESE MIXTURE FROM THE FOOD PROCESSOR AND ADD IT TO THE CHOPPED SEAFOOD. DO NOT REVERSE PROCEDURE BY ADDING THE SEAFOOD TO THE PROCESSOR, AS ONE WHIZ WILL PULVERIZE THE SEAFOOD. SERVE WITH CORN CHIPS OR CRACKERS.