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
PASTEURIZED CRABMEAT FROM WILD CAUGHT BLUE CRAB (SODIUM PYROPHOSPHATE ADDED TO PREVENT THE FORMATION OF STRUVITE CRYSTALS), CREAM CHEESE (PASTEURIZED CULTURED MILK AND CREAM, SALT, STABILIZERS [XANTHAN AND/OR CAROB BEAN AND/OR GUAR GUMS]), MAYONNAISE (SOYBEAN OIL, WATER, WHOLE EGGS AND EGG YOLKS, VINEGAR, SALT, SUGAR, LEMON JUICE, NATURAL FLAVORS, CALCIUM DISODIUM EDTA [USED TO PROTECT QUALITY]), CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO COLOR, NATAMYCIN [A NATURAL MOLD INHIBITOR]), CONTAINS LESS THAN 2% OF: DISTILLED WHITE VINEGAR, WATER, CLOVES, TAMARIND EXTRACT, MOLASSES, SUGAR, ONIONS, ANCHOVIES, GARLIC, NATURAL FLAVORINGS, MALTODEXTRIN, CULTURED DEXTROSE, SALT, EGG WHITE LYSOZYME, SODIUM DIACETATE, NISIN PREPARATION, CHILI PEPPER EXTRACT, BLACK PEPPER, POTASSIUM SORBATE (PRESERVATIVE).
Big T, dips & salsa, serving 28 g, package 16 oz/454 g. Ingredients as printed on the label.
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