FRANCES' CRAB DIP
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.
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