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Louisiana Crab Dip
Posted by Lori Ross - Viewed 1227 times

recipe by Lori Ross

8-ounce package cream cheese
1/2 cup sour cream
3 tbsp horseradish
1 tbsp Dijon mustard
2 tsp Tabasco or other hot pepper sauce
1 lb. backfin or claw crabmeat
 
Combine cream cheese, sour cream, horseradish, parsley, mustard, and TABASCO® Sauce in an oven proof bowl and mix well. Gently stir in crabmeat. Heat in oven at 350 for 20-30 minutes until bubbling or heat in microwave for 3-4 minutes on high or until hot.    Serve with warm crab dip with raw vegetables and crackers or sliced french bread.
 
Makes about 2 cups dip.





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