Crabmeat Dip II
Written by John Keife
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Always a favorite at South Louisiana cocktail parties. . .

Created by:  Claudia Braud

Ingredients:

  • 3 8-ounce packages cream cheese
  • 1 stick butter
  • 1 pound lump crabmeat, picked free of shells
  • 1 small green onion, thinly sliced
  • ½ tsp Tabasco sauce
  • 1 tsp Worcestershire sauce
  • 3 pods garlic, pressed
  • Directions:

    1. In a double boiler, melt cheese and butter
    2. Add crabmeat and seasoning; mix gently
    3. Serve hot with your favorite crackers

    Serves 12-14