Dinner with Big T crab dip, crab
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
CREAM CHEESE (PASTEURIZED CULTURED MILK AND CREAM, SALT, STABILIZERS [XANTHAN AND/OR CAROB BEAN AND/OR GUAR GUM]), MAYONNAISE (SOYBEAN OIL, CORN SYRUP, WATER, EGG YOLKS, DISTILLED VINEGAR, CONTAINS LESS THAN 2% OF SALT, SPICE, CALCIUM DISODIUM EDTA ADDED TO PROTECT FLAVOR), PASTEURIZED CRABMEAT FROM WILD CAUGHT BLUE CRAB (SODIUM ACID PYROPHOSPHATE ADDED TO PREVENT THE FORMATION OF STRUVITE CRYSTALS), SHARP CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO COLOR), CONTAINS 2% OR LESS OF DISTILLED WHITE VINEGAR, MOLASSES, WATER, SUGAR, ONIONS, ANCHOVIES, MALTODEXTRIN, CULTURED DEXTROSE, EGG WHITE LYSOZYME, SODIUM DIACETATE, NISIN PREPARATION, GARLIC, TAMARIND EXTRACT, NATURAL FLAVORINGS, CHILI PEPPER EXTRACT, POTASSIUM SORBATE (PRESERVATIVE), SALT, SPICES.
Big T, dips & salsa, serving 30 g, package 7 oz/198 g. Ingredients as printed on the label.
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