Crabby Ol' Awful's Dip
Source of Recipe
the web
List of Ingredients
2 (6-oz) can/pkg of crab meat.
2 (8-oz) pkgs of cream cheese
2-4 Tbsp freshly squeezed lemon juice
1/4 tsp celery seed
1/4 cup finely-chopped green pepper (without seeds)
1/4 cup finely-chopped green onion
1/8 tbsp of ground white, red, green, black peppercorns
2 tbsp finely-chopped parsley
1/2 tsp Thyme
2 tbsp horseradish
pinch of salt to taste
Recipe
Simmer to reduce the LIQUID from 2 (6-oz) cans of crab meat, then cool. Reserve the crab meat and add to the dip after all other ingredients have been well blended.
In another bowl... Soften and stir cream cheese until fluffy, adding 2-4 tsps of lemon juice and the cooled, reduce liquid. Mince green pepper and thinly slice green onions. Some Chefs might add at least one Tbsp of finely minced parsley. Either poultry seasoning or thyme could be used.
Some of our Chefs use Kraft's Creamy Prepared Horseradish, but other brands may be available that are just as good.
Add a shake or more to taste of good Creole Seasoning for red pepper spiciness. If you use this, taste before adding any salt (Some chefs use kosher salt). Either Old Bay or Bookbinder's Seafood Seasoning are good flavorings.
When all the cheese, liquids and seasonings are well blended, gently stir in the crab meat so that it doesn't all break up.
Cover and refrigerate at least an hour. Let it warm up toward room temperature before tasting to adjust all the flavors.
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