Louisiana Crab Dip with Crudités
1 8-ounce package cream cheese, softened
1/2 cup sour cream
3 tablespoons horseradish
2 tablespoons chopped parsley
1 tablespoon coarse ground mustard
2 teaspoons tabasco sauce
1 cup lump crabmeat
1 bunch baby carrots
1 bunch celery, cut into sticks
1 bunch asparagus spears, blanched
2 bunches endive
2 red/green bell peppers, cored and cut into strips
In medium bowl, blend cream cheese, sour cream, horseradish, parsley,
mustard and tabasco sauce until well mixed. Stir in crabmeat.
On large platter, arrange carrots, celery, asparagus, endive and peppers.
Serve with crab dip.