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  Added: Apr 10, 2006  •  Visited (303)  •  Print version Print this recipe (23)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Crab-Olive Spread
What You Need:
  • ˝ cup homemade mayonnaise, or substitute ˝ cup unsweetened bottled mayonnaise
  • 2 tablespoons finely chopped fresh parsley
  • 2 teaspoons strained fresh lemon juice
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon bottled horseradish
  • 2 hard-cooked eggs, finely chopped
  • ˝ cup finely chopped ripe olives
  • 1 cup freshly cooked, canned or defrosted frozen crabmeat, drained and picked over to remove all bits of shell and cartilage

  • How To Cook:
    1. Combine the mayonnaise, parsley, lemon juice, Worcestershire sauce and horseradish in a deep bowl and mix well. Stir in the chopped eggs and olives and, when they are thoroughly incorporated, gently fold in the crabmeat.

    2. Serve at once as a spread for crackers, or cover the bowl with plastic wrap and refrigerate until ready to serve. Tightly covered, the crabolive spread can safely be kept in the refrigerator for a day.
     
    To make about: 2˝ cups
     This recipe is also available in:
    Cuisine » Americas » United States
    Main Ingredient » Shellfish » Crab
    Main Ingredient » Vegetables » Olives
    Main Ingredient » Condiments » Mayonnaise
    Dish » Appetizers



     




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