• St. Myron 03

    From Dave Drum@1:229/452 to All on Sat Aug 7 21:18:32 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Myron's Crab Cocktail
    Categories: Seafood, Condiments, Citrus, Cheese, Dairy
    Yield: 10 Servings

    1 c Ketchup
    1/4 c Drained prepared horseradish
    1 ts Worcestershire sauce
    ds Tabasco
    1 tb Fresh lemon juice
    1 lb Back-fin crabmeat; picked
    - over
    3/4 lb Cream cheese; softened
    2 tb Sour cream
    2 tb Snipped chives
    1 lb Jumbo lump crabmeat; picked
    - over
    Cucumber slices
    Crackers or toasts; for
    - serving

    In a small bowl, combine the ketchup with the
    horseradish, Worcestershire sauce, Tabasco and lemon
    juice. Set the cocktail sauce aside at room temperature.

    In a large bowl, combine the back-fin crabmeat with the
    cream cheese, sour cream and 1 tablespoon of the chives.
    Spread a 1/2" thick layer of the crab mixture across a
    large platter and top with the cocktail sauce. Scatter
    the lump crabmeat on top and garnish with the remaining
    1 tablespoon of chives. Refrigerate the crab cocktail
    until slightly chilled. Serve with cucumber slices,
    crackers or toasts.

    MAKE AHEAD: The crab cocktail can be refrigerated
    overnight. Remove the cocktail from the refrigerator 15
    minutes before serving.

    By Eric & Bruce Bromberg; November 2000

    RECIPE FROM: https://www.foodandwine.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Dawn: The time of day when people with computers go to bed.

    --- EzyBlueWave V3.00 01FB001F
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)
  • From Dave Drum@1:229/452 to All on Mon Aug 16 21:46:10 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Myron's Crab Cocktail
    Categories: Seafood, Condiments, Citrus, Cheese, Dairy
    Yield: 10 Servings

    1 c Ketchup
    1/4 c Drained prepared horseradish
    1 ts Worcestershire sauce
    ds Tabasco
    1 tb Fresh lemon juice
    1 lb Back-fin crabmeat; picked
    - over
    3/4 lb Cream cheese; softened
    2 tb Sour cream
    2 tb Snipped chives
    1 lb Jumbo lump crabmeat; picked
    - over
    Cucumber slices
    Crackers or toasts; for
    - serving

    In a small bowl, combine the ketchup with the
    horseradish, Worcestershire sauce, Tabasco and lemon
    juice. Set the cocktail sauce aside at room temperature.

    In a large bowl, combine the back-fin crabmeat with the
    cream cheese, sour cream and 1 tablespoon of the chives.
    Spread a 1/2" thick layer of the crab mixture across a
    large platter and top with the cocktail sauce. Scatter
    the lump crabmeat on top and garnish with the remaining
    1 tablespoon of chives. Refrigerate the crab cocktail
    until slightly chilled. Serve with cucumber slices,
    crackers or toasts.

    MAKE AHEAD: The crab cocktail can be refrigerated
    overnight. Remove the cocktail from the refrigerator 15
    minutes before serving.

    By Eric & Bruce Bromberg; November 2000

    RECIPE FROM: https://www.foodandwine.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Never order pea soup from a waiter who loves puns.

    --- EzyBlueWave V3.00 01FB001F
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)