Crab and Cream Cheese Dip

Courtest Commander's Palace in New Orleans

• Ready In: 30 mins
• Yields: 3 cups

Ingredients

• 1  lb  crabmeat, picked free of shell
• 8  ounces cream cheese, in large dice
• 1  teaspoon  hot sauce (to taste)
• 2  teaspoons Worcestershire sauce
• 1  teaspoon  prepared horseradish (to taste)
• 2  tablespoons creole mustard or 2  tablespoons  other  coarse-ground mustard
• 6  green onions, thinly sliced
•  kosher salt
•  fresh ground black pepper

Directions

1. Place 1/2 the crabmeat in the bowl of a food processor. Add 1/3 of the cream cheese, hot sauce, Worcestershire sauce, horseradish, mustard, 2/3 of the green onions, salt and pepper. Puree for about 15 seconds.
2. Add 1/2 of the remaining cream cheese and puree until well blended, about 15 seconds.
3. Add the remaining cream cheese and process until well incorporated. Adjust seasoning.
4. Fold in the remaining onions and crabmeat and serve as a dip with crackers.