I especially love this cold crab dip, made with avocados as a base.
Start with two bruised, pitiful looking avocados. But only if you want to be like me.
If you don’t want to be like me, use nice, lovely avocados.
Squeeze in some lemon juice.
Then sniff the lemon.
I love sniffing lemon.
And a little Worcestershire.
Pulse-pulse-pulse to break up the avocado a bit.
Then throw in some cream cheese.
Add some sour creaam and some salt….
Then dump in the (drained, if you’re using the canned stuff) crabmeat.
I went ahead and pulsed the crabmeat into the rest of the mixture, but if you’re using good lump crabmeat, just stir it in to retain a lot of the texture.
Now, you can refrigerate it for a couple of hours before serving, of course. Just remember that avocado’s involved, and after a few hours, the top of the tip will start to discolor.
Dish it on up…
And surround it with corn chips or crackers.
- 2 packages 8 Ounce Cream Cheese
- 2 Tablespoons Mayonnaise
- 2 cans (7-ounce Each) Crabmeat (or Use Fresh Or Frozen)
- 4 whole Green Onions, Sliced
- 2 Tablespoons Whole Milk
- 2 Tablespoons Horseradish (more To Taste)
- ½ teaspoons Salt
- Freshly Ground Black Pepper
- 5 dashes Tabasco (more Or Less To Taste)
- ¼ cups Slivered Almonds
Place cream cheese and mayonnaise in a mixer fitted with a paddle attachment. Beat to combine. Add remaining ingredients except almonds and beat gently until just combined. Spoon into a heatproof baking dish. Sprinkle with slivered almonds, then bake at 375 degrees for 20 to 25 minutes or until golden and bubbly on top. Serve with corn chips or crackers.