Pat Crab Dip
- 1 8 oz. pkg. cream cheese @ room temperature
- 1/2 c. Hellmans Mayo
- 1 Large Tbs. Dijon mustard (use only Dijon)
- 1 lemon
- extra virgin olive oil
- cracked pepper
- green onions
- 1 8oz tub of fresh lump crab
- 1/4 c. Chili sauce
Place cream cheese, mayo & mustard in food processor and blend.
Add juice of 1/2 lemon & 4 drizzles of Olive Oil,
pinch of salt and pinch of pepper, green onions & chives. Blend.
Remove from processor and form into a mound on the serving platter.
Cover with syran wrap and refrigerate overnight.
Before serving , mix crab in a bowl to remove any pieces of shell, add juice of 1/2 lemon and break crab up with fingers.
Cover refrigerated cream cheese mound with 1/4 c. Chili sauce, sprinkle crab mixture on top of this. Sprinkle with chopped green onions.
Serve with crackers
Optional: Horseradish may be added to cream cheese mixture. Hot sauce may be added to Chili sauce.