Ingredients

• 3 pkgs. Philadelphia Cream Cheese (8oz)
• 1/3 cup Half-N-Half, as needed
• ½ cup Yellow onions, finely diced
• ½ tsp. garlic, minced
• ½ cup parsley, minced
• Salt & coarse pepper to taste
• ½ tsp. Louisiana Hot Sauce
• 1 tsp. Minor’s Lobster or Chicken Base
• 1 tsp. Frank Davis Seafood Seasoning
• ½ cup green onions, thinly sliced
• 1 lb. claw crabmeat, flaked
• Dash of paprika
• 1 large bag tostados for dipping

Directions

Into the work bowl of your food processor, drip in the cream cheese. Then add the hot sauce, the Half-N-Half, the lobster base, and the seafood seasoning and turn the machine on. Ideally you want to “cream” the mixture to a silky smooth consistency (but don’t make it watery). Next, transfer the cream cheese base you just made to a large mixing bowl. Then with a rubber spatula, fold in the diced onions, garlic, green onions, parsley, and crabmeat, mixing everything together thoroughly until fully and uniformly blended. At this point, taste the mixture and adjust the salt and pepper if necessary. Finally, place the finished dip into a serving bowl, sprinkle the top lightly with paprika, cover tightly with plastic wrap, and stash in the refrigerator for at least three hours to “marry” before serving. The dish is best if ice cold with crispy chips.