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From: lat@stcvax.UUCP (Larry Tepper)
Newsgroups: net.cooks
Subject: Incredible crab or shrimp dip
Message-ID: <214@stcvax.UUCP>
Date: Thu, 22-Dec-83 13:01:34 EST
Article-I.D.: stcvax.214
Posted: Thu Dec 22 13:01:34 1983
Date-Received: Fri, 23-Dec-83 04:51:06 EST
Organization: Storage Technology Corp.  Louisville, CO
Lines: 39

My first encounter with this dip came at a New Year's party a
few years ago.  I was standing by the munchies table trying not
to embarrass myself too much, when a woman came up to me and
pointed out this dip.  She explained to me that at previous party
she had lost control eating it and got a spoon!

It's incredibly rich, and requires a lot of will power to not
eat too much.

		Irish's Crab Butter

1/2 cup butter				1 med-lg onion, chopped
1 cup cream cheese			1/4 cup mayo or Miracle Whip
6 oz. Wakefield Crab, Shrimp or Shrimp & Crab

Cocktail Sauce
lemon juice, garlic, worcestershire sauce

Allow butter and cream cheese to soften before starting.
Mix mayo, butter and cream cheese.  Do not use a blender, as the
mixture will get soupy.  Add lemon juice, garlic, worcestershire
sauce, pepper, etc. to taste.  Mix in crab (or whatever) and
onion.  Of the choices, I feel crab is the best.

Chill at least two hours, cover with cocktail sauce.  This is an
important part of the recipe.  I usually use Crosse & Blackwell's,
but feel free to use any that you trust.

You can make your own simple cocktail sauce as follows:

3 parts catsup to 1 part horseradish, add tabasco, garlic,
worcestershire sauce to taste.

Serve over Triscuits (they're nice and strong, to survive heavy
scooping) or veggies.  Irish is the friend from whom I got this
recipe.

						Larry Tepper
						Storage Technology Corp.