Louisiana Crab Dip With Crudites

Course : Dips
Serves: 8
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8 ounces packag 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 medium red or green bell pepper -- cored and cut into strips

Preparation / Directions:

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.


Nutritional Information:

184 Calories (kcal); 14g Total Fat; (64% calories from fat); 8g Protein; 9g Carbohydrate; 51mg Cholesterol; 189mg Sodium

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