Thursday, May 15, 2008

Dip-Frances' Crab Dip

This is another recipe from my newspaper. As summer rolls around many will be going to picnics or parties. The following crab dip could be served with crackers or raw vegetables.
1 (6 1/2-ounce) can crab (follow directions on can for draining and rinsing crab)
1 (6-ounce) jar seafood cocktail sauce
1 teaspoon prepared horseradish
1(8-ounce) block cream cheese(could use low fat such as Neufchatel)
Mix crab, sauce, and horseradish. Refrigerate several hours, and serve over a block of cream cheese. This can be garnished with fresh parsley, and thin slices of brightly colored bell pepper.

No comments: