Robin's New Orleans Killer Crabmeat Dip Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 stick butter
1 (8-oz.) bar of cream cheese
2 T. finely chopped onion
2 good splashes of Tabasco
1 drop liquid crab boil
pinch of cayenne pepper
1/4 tsp. garlic powder
sea salt & fresh ground pepper, to taste
1 lb. Gulf lump crabmeat
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Directions: |
Directions:Soften butter & cream cheese in a double boiler or the microwave blend together. Add spices mix well. Keep mixture very soft blend in gently, the lump crabmeat. Serve with choice of snack chips. |
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Number Of
Servings: |
Number Of
Servings:1 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: For the last 15 years, Robin & I have had the honor of living in and working on the original homestead of Charlie Hollenshead and Carrie Lou (Wade) Hollenshead. We've had the privilege of developing warm & enduring friendships with many of the descendants of the three Hollenshead families who settled farms side-by-side in the Ruple Community & raised their families here. Charlie & Marvin married the Wade sisters -- Carrie Lou & Lena. Frank married the Wade sisters' 1st cousin -- Katie Miller whose farm was on the hill just around the corner from where we now live. We have shared many wonderful meals with the Hollensheads "on the hill" and are grateful for being included in this Hollenshead family cookbook.
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