"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Avalon Crab Dip Recipe

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This recipe for Avalon Crab Dip, by , is from The Faunce Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Faunce

Category:
Category:

Ingredients:  
Ingredients:  
6+ crabs from the Avalon back bay (Don't let Poppop pick the crabs or some tiny fellas will make it into the pot)
2-3 dashes of Old Bay seasoning
4oz cream cheese (softened)
1 small onion (minced)
juice from of a lemon
2-3 dashes of Worcestershire sauce

Directions:
Directions:
Place the crabs in a Lobster pot and season with Old Bay.
Cook on high until the crabs stop moving and turn a bright orange color (approx. 15 minutes).
Remove crab and place on newspapers to catch all of the juices supplied during the cleaning process.
Place the backfin and claw meat in a small dish. When all meat has been collected, carefully go through the crab meat with your fingers to removed any small shells.
Add the cream cheese, onion, lemon juice, and Worcestershire sauce to the crab meat and gently combine.
Form the meat into the shape of a ball and refrigerate for at least 30 minutes before serving.
Serve with cocktail sauce and Harvest Wheat Toasteds.

Personal Notes:
Personal Notes:
This recipe has been made countless times sitting at the butcher block island down in Avalon. While Nana and I are usually the main participants, stragglers have been know to jump in and help.

 

 

 

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