| 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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