Louisiana Crab Dip With Crudites

Recipe Ingredients

1		Cream cheese - (8 oz) - softened
1/2 cup	118ml	Sour cream
3 tablespoons	45ml	Horseradish
2 tablespoons	30ml	Chopped parsley
1 tablespoon	15ml	Coarse ground mustard
2 teaspoons	10ml	Tabasco brand Pepper Sauce
1 cup	62g / 2.2oz	Lump crabmeat
1		Baby carrots
1		Celery - cut into sticks
1		Asparagus spears - blanched
2		Endive
2		Red or green bell peppers - cored, and
		Cut into strips

Recipe Instructions

In medium bowl, blend cream cheese, sour cream, horseradish, parsley, mustard and Tabasco sauce until well mixed. Stir in crabmeat.

On large platter, arrange carrots, celery, asparagus, endive and peppers. Serve with crab dip.

This recipe yields about 2 cups dip.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513

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