Fulton’s Crab Boursin

Ingredients:

Mix all ingredients except cream cheese in a large mixing bowl. Cut cream cheese into small cubes and place them in the mixer. Mix until smooth. Stop, scrape sides and mix again. When the cream cheese is smooth, add the rest of the ingredients to the mixer. Be careful not to over mix. Store the mixture in a covered container until ready to serve. Yields: 3 cups.

NOTE: I got this from a friend who got it at Fulton’s Crab House (restaurant). The restaurant gave the recipe to those who ordered the appetizer. She said that instead of the amount of crab specified, she used those foil packets of crab at Publix (brand she used was Chicken of the Sea). The first time she made it, she used one. The second time (when I had it) she used two. It was excellent! Also, the first time she made it she was unable to find Hickory Smoked Mustard (found it later at Sweet Bay, brand was Jack Daniels), so she just used yellow mustard and liquid smoke to make her own. She did use the roasted red peppers and roasted garlic from jars, although one time she did roast her own garlic. She said there was no difference in the taste. Just serve it with an assortment of crackers. It was served with Triscuits the night I had it. My daughter made it and thought it needed something else, so she went back to Publix and got Better than Bouillon Lobster Base. She added that and said it was excellent. That next time she’d only add the lobster base and not put the crab in it.