Crab and Cream Cheese Dip

1. 1

   Place 1/2 the crabmeat in the bowl of a food processor.

2. 2

   Add 1/3 of the cream cheese, hot sauce, Worcestershire, horseradish, mustard, 2/3 of the green onions, salt, and pepper.

3. 3

   Puree, running the processor for about 15 seconds.

4. 4

   Scrape the sides and bottom of the bowl with a rubber spatula, add 1/2 the remaining cream cheese, and puree until well blended, about 15 seconds.

5. 5

   Stop and scrape the bowl again, add the remaining cream cheese, and process until well incorporated.

6. 6

   Adjust seasoning.

7. 7

   Fold in the remaining onions and crabmeat and serve as a dip.

8. 8

   Or, to make canapes, reserve the remaining crabmeat, place the puree in a pastry bag, and pipe it onto crackers or toast points.

9. 9

   Season the reserved crabmeat, and garnish the canapes with the crabmeat and the remaining green onions.

* Per serving · 4 servings · Values may vary.