Louisiana Crab Dip with Crudites


Servings: 8 servings.


What you need:


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Ounces cream cheese -- softened
1/2 cup sour cream
3 tablespoons horseradish
2 tablespoons parsley -- chopped
1 tablespoon coarse ground mustard
2 teaspoons tabasco pepper sauce
1 cup lump crabmeat
1 bunch baby carrots
1 bunch celery -- cut into sticks
1 bunch asparagus spears -- blanched
2 bunches endive
2 red or green bell pepper -- cored, into strips


Ready, set, cook!


1. In medium bowl, blend cream cheese, sour cream, horseradish,
parsley, mustard, and Tabasco pepper sauce until well mixed.

2. Stir in crabmeat.

3. On a large platter arrange carrots, celery, asparagus, endive and
peppers.

4. Place crab dip in middle and serve.