• august
Cold Crab Dip
1 - 8 oz. Package of Lump Crabmeat, gently flaked into large pieces 1 - 8 oz. Package of Cream Cheese, softened 4 oz. Sour Cream 1 tablespoon Horseradish 1 tablespoon Worcestershire Sauce 1 large Shallot, finely minced 1/2 teaspoon Paprika Couple dashes of Tabasco®, Kosher Salt, and Pepper Garnish: 2 tablespoons of Chopped Flat-Leaf Parsley, Chives or Scallions
Gently mix the crabmeat with cream cheese and sour cream. Add remaining ingredients. Taste and adjust flavors and seasonings as desired. Garnish with parsley. Cover with plastic wrap and chill.