Cool Crab Dip from 30 Day Gourmet Freezer Cooking . . .

Servings:	6	12	18	24	30	36
Makes:	(2 Cups)	(4 Cups)	(6 Cups)	(8 Cups)	(10 Cups)	(12 Cups)

Ingredients:
Cream cheese (fat free is fine), softened	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.
Seafood cocktail sauce	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Lemon juice	2 T.	1/4 C.	6 T.	1/2 C.	10 T.	3/4 C.
Canned, fresh cooked, or imitation crab meat	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.
Hard boiled eggs, finely minced	1	2	3	4	5	6

Assembly Directions:

Combine softened cream cheese, cocktail sauce and lemon juice. Gently stir in the crab meat and hard boiled eggs.

Tara's Notes:

By finely mincing the eggs, I mean to mince them until each piece is half the size of a popcorn kernel. Normally, hard boiled eggs should not be frozen because they have a rubbery texture when thawed. When minced as above, they will add richness to the recipe without giving it an unpleasant texture.

Freezing and Serving Directions:

Freeze the crab mixture in freezer bags or rigid containers. To serve, thaw completely and stir gently. Serve with crackers, rolls, chips, or raw vegetables.