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Bloody Crab Dip
8 ounces soft cream cheese
6 ounces lump crab meat
12 ounces bottled cocktail sauce
Assorted crackers
The simple list of ingredients doesn't tell the whole story. When John Clines of Hampton arrives at a party, he makes a beeline for the kitchen with his bag of Bloody Crab Dip supplies. Playing to the crowd like a culinary performance artist, he smears a large decorative serving platter with a gooey 1/2-inch layer of soft cream cheese and covers it with the cocktail sauce. He then sprinkles the crab meat over the sauce, arranges the crackers around the edge, lays the platter in a conspicuous place and follows his nose to the bar.
Thursday, October 19, 2000
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