This weekend I was asked to bring an appetizer to a family get together. Dinner was homemade gumbo and shrimp and grits. Yum! So, going with that theme in mind (seafood) I made something I hadn't made in years and added a little to the recipe as I went along. I wasn't quite sure how it would turn out, but the reviews were better than ever, so I thought I'd share.
Crab Dip with homemade Cocktail Sauce
1 block cream cheese
1 can lump crab meat (more if you want it extra crabby)
1-2 tsp. minced garlic (to taste)
juice of 1/2 lemon
pepper (to taste), or Tabasco for a kick
salt (to taste)
For Cocktail Sauce
1/2 c. Catsup
2-3 Tbs prepared Horseradish (not Horseradish Sauce)
1 tsp. Worchestershire
fresh squeeze of lemon juice
Rinse crab meat and drain well. Add to softened cream cheese and mix in remainig ingredients. For lemon zest, I just run the lemon over the grater a couple of times and then add more if it needs it. Line a bowl with plastic wrap and add dip. Wrap top and refrigerate 'till cream cheese firms again (an hour or two.) This gives you a molded dip and makes it easy to spread.
Mix all ingredients together. This is a 'taste as you go' recipe and the measurements are approximate, so do some adding and tasting 'til you get it like you like it!
Unwrap bowl and place upside down on serving plate. Remove plastic wrap. Pour sauce over dip and serve with Triscuits or crackers of your choice.