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hahabogus

(Little Malice) wrote in
:

> One time on Usenet, "kilikini" > said:
>> Little Malice wrote:
>
>> > Steve Pope's query about keeping crab reminded me of this dip that
>> > I've been meaning to try. It *sounds* good, but you never know. We
>> > have guinea pigs, I mean friends, coming over tonight (the 6 of us
>> > are planning a trip down the Oregon Coast this summer), so although
>> > I'll probably have to use canned, we'll test it:
>> >
>> > Seafood Cracker Dip
>> >
>> > 6-7 oz. crabmeat, fresh or canned, drained
>> > 6-7 oz. tiny shrimp, fresh or canned, drained & deveined
>> > 1 8 oz. package cream cheese, softened
>> > 1 T. horseradish
>> >
>> > Cream together cheese and horseradish; break up crab & shrimp
>> > and add to mixture. Chill for at least 1/2 hour. Form into log or
>> > ball shape, roll in chopped nuts or parsley. Serve with crackers.
>>
>> I make something similar but I add a touch of lemon juice,
>> worcestershire and cocktail sauce. (If the cocktail sauce is
>> horseradishy to begin with, I don't add more "kick".)
>
> Oh Christy, you mind reader you! I did make this last night, but
> it sounded bland, so I added some lemon juice and Worchestershire.
> Great minds and all that! It was still a little bland -- I probably
> won't bother with it again, but I like to experiment and it all got
> eaten...
>

With horseraddish it was bland?

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The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore