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Shrimp Dip II Recipe


1/2 cup mayonnaise

1/2 cup garlic powder

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon minced onion

2 tablespoons nonfat dry mustard

2 tablespoons white sugar

1 cup prepared horseradish salad dressing

1 tablespoon Worcestershire sauce

1 teaspoon paprika


In a medium bowl, mix mayonnaise, garlic powder, salt and pepper. Stir until well blended. Cover and refrigerate.

In a small bowl, mix dry mustard, sugar, horseradish, salad dressing and Worcestershire sauce. Stir until well blended.

Refrigerate at least 12 hours. Remove crab from marinade, reserving marinade.

Remove roll from marinade, and place in a bowl. Mix together horseradish, paprika, horseradish mixture and Worcestershire sauce. Refrigerate an additional 2 hours.

Preheat oven to 300 degrees F (150 degrees C).

Bake at 300 degrees F (150 degrees C), uncovered, in the oven 40 minutes, or until cooked through and lightly browned.