CRAB DIP

(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!"

INGREDIENTS

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 Tabasco sauce

1/2 teaspoon salt

2 hard-boiled eggs, finely chopped

8 ounces flaked crabmeat (canned works)

Combine the chili sauce, mayonnaise, garlic, dry mustard, horseradish, Worcestershire sauce, Tabasco 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.

About Mary Ann: Mary Ann's email address is mrsrms@sigecom.net.

Other recipes submitted by Mary Ann:

Southwestern-Style Breakfast Casserole
Chow Mein Noodle Casserole
Kielbasa Dip
Spicy Swiss Steak

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.