HOT & COLD CRAB DIP

Ingredients Weight Measure
Cream cheese 12 oz.
Cocktail sauce 12 oz.
TABASCO® brand Original Red Sauce 2 Tbsp.
Crabmeat 8 oz.
Old Bay® Seasoning 1 Tbsp.
Brandy 1/2 tsp.
French bread croutons (toasted French bread slices) 50 ea.
Pesto 1 cup

Method

  1. Whip cream cheese in a mixer until smooth. Add cocktail sauce, TABASCO® Sauce, Old Bay® Seasoning and brandy. Mix well.
  2. Add crabmeat and mix in until crabmeat starts to shred.
  3. To serve, brush croutons with pesto and top each with 1 Tbsp. of crab dip.

Yield: 50 pieces

A light summer appetizer, ideal for Labor Day, Fourth of July and other celebrations.