- Can (?) of crabmeat
- 1/4 cup lemon juice
- 8 oz. package cream cheese (low fat okay)
- 1/4 cup heavy cream (or milk)
- 1/4 cup (or 2 Tablespoons) mayonnaise
- 1 teaspoon minced onion (or more)
- 1/2 clove garlic, crushed (if there’s time)
- pinch of salt
- 1/2 teaspoon Worcestershire sauce
- 2 drops hot pepper sauce
- Pick over can of crabmeat (or get kind without tendons, or whatever).
- Marinate in lemon juice for 1 hour and drain (or add squeeze or two or three from fresh lemon or a bit of lemon juice).
- Whip cream cheese and cream until smooth. Beat in mayonnaise.
- Add onion, garlic, and salt.
- Mix cheese mixture and crab together.
- Add Worcestershire sauce and hot pepper.
- Spread on salted crackers and broil until brown and bubbly (or just serve as a cold dip).
- Rarely served hot …
One of Ruth Goucher Shoemaker’s stapes from pre-1970. (Parenthetical notes are hers.)
(4.00 out of 5)