Since it has been raining these past few days Iâ€™ve been on a lazy mood and I have been munching whenever I can. I am not really sure why, but the weather makes me think of food. Somewhere along the way I discovered that this dip also goes well with vegetable sticks and even French bread. It can also be used as a sandwich filling. It is best chilled, so you can refrigerate it for an hour or 2 before serving.
I love eating crackers with spread or dips. I often make chunky tuna and apple spread or use cream cheese, so this quick and easy recipe came as a delight. It is perfect for parties or gatherings. Unfortunately, it isnâ€™t good for storing. Perhaps a day or two would be the most.
Be creative with this tasty recipe by using water chestnuts or corn kernels instead of avocadoes or other fruits or vegetables of your choice. Just make sure that these fruits are not watery because they may change the taste and texture of the dip. We do not want it to be soggy.
3 170g cans crab meat
Â½ cup mayonnaise
1 tablespoon tomato sauce
1/2 teaspoon Worcestershire sauce
A dash of tobacco sauce
1 tablespoon olive oil
2 teaspoons white vinegar
3 spring onions, finely chopped
2 tablespoons fresh parsley, finely chopped
1/4 cup thick cream
Salt and freshly ground black pepper to taste
2 medium sized ripe avocados
Strain the crab meat and discard the juice. Squeeze out the excess liquid and then place the crabmeat in a medium sized bowl. Cover the bowl and refrigerate until needed.
Combine the mayonnaise, tomato sauce, Worcestershire sauce, olive oil, tobacco, vinegar, spring onions and parsley in a small bowl. Add the whipped cream and season it with salt and pepper to taste. Cover the bowl and refrigerate it as well.
Cut the avocadoes in half and remove the seeds. Discard them. After, scoop out half of the avocado pulp and chop it. Mix the chop avocado pulp, crabmeat and mayonnaise mixture together and then spoon some meat into the avocado halves. Season it with salt and pepper. Serve immediately.