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LOUISIANA CRAB DIP WITH CRUDITES
1 8-ounce package cream
cheese, softened
1/2 cup sour cream
3 tablespoons horseradish
2 tablespoons chopped
parsley
1 tablespoon coarse
ground mustard
2 teaspoons tabasco
sauce
1 cup lump crabmeat
1 bunch baby carrots
1 bunch celery, cut
into sticks
1 bunch asparagus spears,
blanched
2 bunches endive
2 red/green bell peppers,
cored and cut into strips
In medium bowl, blend cream cheese,
sour cream, horseradish, parsley,
mustard and tabasco sauce until
well mixed. Stir in crabmeat.
On large platter, arrange carrots,
celery, asparagus, endive and
peppers. Serve with crab dip.
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