Crab and Cream Cheese Dip
Recipe courtesy Commanders Palace
www.foodnetwork.com

1 pound crabmeat, any kind, picked free of shell
8 ounces cream cheese, in large dice
1 teaspoon hot sauce, or to taste
2 teaspoons Worcestershire sauce
1 teaspoon prepared horseradish, or to taste
2 tablespoons Creole mustard or other coarse mustard
1 bunch green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste

Place 1/2 the crabment in the bowl of a food processor.  Add 1/3 of the cream cheese, hot sauce, Worcestershire suce, horseradish, mustard, 2/3 of the green onions, salt, and pepper.  Puree, running the processor for about 15 seconds. Scrape the sides and bottom of the bowl with a rubber spatula, add 1/2 the remaining cream cheese, and puree until well blended, about 15 seconds.  Stop and scrape the bowl again, add the remaining cream cheese, and process until well incorporated.  Adjust seasoning.  Fold in the remaining onions and crabment and serve as a dip.