| Crab St. Thomas
1 stick of margarine
1 cup of chopped onion
8 ounces of cream cheese
1/2 teaspoon of salt
1/4 teaspoon of pepper
1/4 teaspoon of cayenne pepper
1/4 teaspoon of Tabasco
1 pound of crabmeat, fresh or canned
Sauté onions in margarine. Add cream cheese, salt, peppers and Tabasco. Stir to mix well. Fold in crabmeat and heat through. Serve warm with cracker or toast points. |
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