Crabby Butter, perfect & tasty!

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My mom gave me this recipe. You can freeze the mixture if you want, and then thaw and use as needed. I'm crabby because I ate a third of the quart of peanut butter chip ice cream yesterday and might have screwed up my surgery by scooping the ice cream out of the container before softening it in the.

You need butter, at room temperature.
Provide cream cheese.
Provide canned crab meat (do NOT drain).
Use artificial crab meat, lump style.
Provide green onions, chopped.
Provide salt.
Prepare cayenne pepper.
Provide garlic powder.

Short Tips:

Salt is that the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you should add salt, however it is a good rule of thumb to add at least a pinch or two after you begin cooking and once more at the very end. Your palate are going to be the ultimate guide here, so taste often.

In your food processor with chopping blade, blend the butter and cream cheese until smooth..
Add the remaining ingredients and pulse until blended. If necessary, scrape down the sides of the food processor bowl with a rubber spatula so that all ingredients are well blended..
Chill. Serve as a spread on crackers or toasted mini bread rounds..

They are addictive: crunchy, chewy, cheesy, crabby, fatty, salty little bites. We're feeling crabby about the invasive European green crab that has made its way into Greater Farallones National Marine Sanctuary! 🦀. This species first appeared along the Western U. This cake will win you over with its sweet pineapple and super moist texture. I'm sure there is an official name to this cake, but I grew up with it only being called anti-crabby cake.

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