Belle Fontaine Crab Dip
The Junior League of Mobile, Alabama
The Southern Junior League Cookbook
2 3-ounce packages cream cheese
1 very small onion, grated fine
Few dashes Worcestershire sauce
1-2 dashes Louisiana hot sauce
Salt and pepper to taste
4 tablespoons mayonnaise
1 pound crabmeat
Mix cream cheese and seasonings. Add crabmeat.
Serve as hors d-oeuvres or in stuffed tomato.
Yield: About 3 cups
Notes:
Definitely grate the onion since it’s going in there raw & this helps to keep it from being overpowering
Could see the onion being replaced with celery to suit a preference, but keep the crunch
Added a little paprika and parsley for the sake of color