Recipe#6532

Title: Irish's Crab Butter

From:Mike Keri
Date: Thu, 1 Feb 1996 14:47:31 -0600 
Recipe By     : Larry Tepper AT&T Information Systems, Denver

 110      "g            butter
 240      g             cream cheese
  60      ml            mayonnaise
 150      g             crab meat
   1                    onion (medium to large, chopped fine)
          some          cocktail sauce
  30      ml            lemon juice
   2 1/2  ml            crushed garlic (or a pinch of instant garl
  15      ml            Worcestershire sauce
1.  Allow butter and cream cheese to soften before starting.
2.  Mix mayo, butter and cream cheese.  Do not use a blender, as the
mixture will get soupy.
3.  Add lemon juice, garlic, worcestershire sauce, pepper, etc. to taste.
4.  Mix in crab (or whatever) and onion.  Of the choices, I feel crab is
the best.
5.  Chill at least two hours, cover with cocktail sauce.  This is an
important part of the recipe.
Author's Notes:
    My first encounter with this dip came at a New Year's party a few years
ago.  I was standing by the munchies table trying not to embarrass myself
too much, when a woman came up to me and pointed out this dip.  She
explained to me that at a previous party she had lost control eating it and
got a spoon! It's incredibly rich, and requires a lot of will power not to
eat too much.
    I recommend Wakefield crab meat, Shrimp or Shrimp & Crab. I usually use
Crosse & Blackwell's cocktail sauce, but feel free to use any kind that you
trust. You can make your own simple cocktail sauce by mixing 3 parts catsup
to 1 part horseradish and adding tabasco, garlic, worcestershire sauce to
taste. Serve over Triscuits (they're nice and strong, to survive heavy
scooping) or veggies.  Irish is the friend from whom I got this recipe.