On Sat 12 Jan 2008 08:12:13p, kilikini told us...

> Little Malice wrote:
>> 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...
>
> Wonderful! My dad always made this, so it's kind of like a second hat to
> me. I'm glad it all went. :~)
>
> kili
>
>
>

Here's another with even less prep.

1 6-8 oz pkg frozen crabmeat (or canned)
1 bottle chili sauce
1 tablespoon horseradish
2 teaspoons worcestershire sauce
2 teaspoons fresh lemon juice

Mix all together and pour over an 8 oz block of cream cheese.

Great on Triscuit!

--
Wayne Boatwright

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Date: Saturday, 01(I)/12(XII)/08(MMVIII)
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My lucky color just faded.
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