Aunt Rose's Crab Dip
CRABBYI know this crab dip recipe is another non-Italian recipe but I couldn't pass this one up either. It's great for parties or for a late night snack while watching a movie. I usually eat the whole bowl if you place it in front of me. It's so good and so easy to make.
You can use fresh crab meat for this dish, though I use canned crab. It's faster and works just fine for this recipe. The secret ingredient to this recipe is the crunchy water chestnuts. Don't tell any body. Your guests will never figure out the flavor.
This crab dip recipe should feed around a party of ten as long as someone doesn't hover over the tray and think it's dinner.
INGREDIENTS 3 5oz cans of whole lump crab meat 1 5oz can of sliced water chestnuts 1 bunch of long green onions chopped1 cup of mayonnaiseSalt and pepper to taste
PREPARATION Wash the crab off under cold water and make sure there is no remaining shell.Chop the crab meat up into little pieces.Finely chop the water chestnuts.Place the crab, water chestnuts, chopped onions and mayonnaise in alarge bowland mix thoroughly.Season with salt and pepperTaste the crab mixture and adjust mayonnaise accordingly. You may prefer more mayonnaise.Serve on Ritz crackers or in a serving bowl surrounded by crackers
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