---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Clarence’s Krabdip
  Categories: Fish/sea, Sauces, Dips
       Yield: 1 servings
  
      16 oz Sour Cream                          2 ts Horseradish (or 2 piece"
      16 oz Philadelphia Cream Cheese           1 ea Half bottle chives
       2 ea Onions, small, chop fine            8 oz Louis Rich Krab (or more)
       3 ts Garlic (Polaner/Fiesta)             2 ts Lemon & Herb Seasoning
       2 ts White Pepper                      1/2 cn Mushrooms
       1 ts Red Pepper                     
  
   Chop onions in blender or processor.  Be careful of adding liquid to the
   dip and making it runny.  Chop Krab into small (but identifiable) pieces.
   Combine the cream cheese and sour cream in Blender/Processor.
       Add the spices and blend them in
       Add onions and Krab and mix well.  (Mix by hand to avoid chopping the
   Krab into smaller pieces)
   Store in refrigerator for several hours.  If Dip is too runny, add some
   dehydrated onions to absorb the excess liquid.  Serve on crackers, chips
   or vegetables.
  
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