| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Dairy | French | Appetizers, Fish, Beans, Dips | 1 | Servings |
INGREDIENTS
| 2 | Whole Dungeness crab; shelled | |
| 1 | c | Sharp cheddar cheese; shredded fine |
| 1/2 | c | Mayonnaise |
| 1/4 | c | Green pepper; minced |
| 2 | Green onion; finely chopped | |
| 1 | ts | Garlic powder |
| 1/2 | ts | Salt |
| 1/2 | ts | Dry mustard |
| 1/2 | ts | Ground red pepper |
| French bread | ||
| 3 | cups. |
INSTRUCTIONS
In a large bowl, combine all ingredients; stir until well blended. Cover and regigerate 2 hours. Serve chilled with French bread or crackers. Yield NOTES : The original recipe called for canned crab, I believe 10 oz, but since I'm in the Northwest and Dungeness is available pretty much year round, I couldn't possibly use canned crab. I usually reduce the amount of mayonaise, a little. I would start with half the amount listed and add it until you like the consistancy. and measure the cheese loosely packed - or it will get way too cheesy. Like many dips, we usually enjoy this more the next day... the flavors blend a little better. Recipe by: modified from a Leisure Arts publication Posted to TNT Recipes Digest by Deborah Mundorff <dmundorf@qualcomm.com> on Feb 03, 1998
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