Crab And Cream Cheese Dip

Recipe Ingredients

1 lb	454g / 16oz	Crabmeat, any kind - picked free of shell
8 oz	227g	Cream cheese - cut large dice
1 teaspoon	5ml	Hot sauce - or to taste
2 teaspoons	10ml	Worcestershire sauce
1 teaspoon	5ml	Prepared horseradish - or to taste
2 tablespoons	30ml	Creole mustard or other coarse mustard
1		Green onions - thinly sliced
		Kosher salt - to taste
		Freshly ground black pepper - to taste

Recipe Instructions

Place 1/2 the crabmeat in the bowl of a food processor. Add 1/3 of the cream cheese, hot sauce, Worcestershire, horseradish, mustard, 2/3 of the green onions, salt, and pepper. Puree, running the processor for about 15 seconds.

Scrape the sides and bottom of the bowl with a rubber spatula, add 1/2 the remaining cream cheese, and puree until well blended, about 15 seconds. Stop and scrape the bowl again, add the remaining cream cheese, and process until well incorporated.

Adjust seasoning. Fold in the remaining onions and crabmeat and serve as a dip.

Or, to make canapes, reserve the remaining crabmeat, place the puree in a pastry bag, and pipe it onto crackers or toast points. Season the reserved crabmeat, and garnish the canapes with the crabmeat and the remaining green onions.

This recipe yields 3 cups.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9608) - from the TV FOOD - NETWORK

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