(Shared recipe submitted by Mary Ann Snyder.)
Mary Ann writes: "I wanted to share an appetizer that was quite popular this holiday season with our friends. It is very easy to make and the flavor is fabulous. I hope you enjoy."
- 1/2 cup chili sauce
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 1/2 teaspoon dry mustard
- 1 tablespoon prepared horseradish
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon hot sauce, such as Tabasco
- 1/2 teaspoon salt
- 2 hard-cooked eggs, finely chopped
- 8 ounces flaked crabmeat (can use canned)
Combine the chili sauce, mayonnaise, garlic, dry mustard, horseradish, Worcestershire sauce, hot sauce and salt in bowl and mix well. Add the eggs and crabmeat and stir to combine. Refrigerate 2 or 3 hours before serving. Serve with crackers, fresh vegetables or bread sticks.
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