Rummed Crab Spread

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

1 can (6-1/2 oz.) crab meat, drained and flaked
1 tbsp. capers
2 eggs, hardboiled, quartered
2 tbsp. fresh lime juice
1/4 cup dark rum
2 tbsp. prepared mustard
3/4 tsp. salt
1/2 tsp. black pepper, freshly ground

INSTRUCTIONS

Combine all ingredients in blender and blend until smooth. Start at slow speed and increase to high. Serve as a spread with crackers or thin toast fingers.

CHEF COMMENTS

4 servings = 1-1/2 cups

Tagged: dipsspreads, seafoodspread add tags

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