1/2 cup crabmeat; flaked, or 170g (6oz) crabmeat; flaked, drain
well
1 cup cream cheese; softened
3 tablespoon white onion; diced
1/8 teaspoon salt
Combine the catsup, horseradish and hot sauce. Remove any remaining
filament from the crabmeat. Add the crabmeat to the catsup mixture and
continue to blend. Add all other ingredients and blend till smooth.
Serve at room temperature. Makes about 2 1/2 cups of dip. SUGGESTED
DIPPERS: Salty Potato Chips, Potato Skins, Green Bell Peppers, Turnips.
