Sweet roasted red peppers and crabmeat make for a creamy spread that can be served as a dipping sauce or spread.

Puree Crab Base, vegetables and seasoning until smooth. Add sour cream and horseradish, blending until smooth. Chill until served. Yields 2-2/3 qt (44 servings):

• 29 oz Red peppers, roasted, canned and drained
• 4 oz Onions medium diced
• 1/2 cup Water hot
• 4 oz Minor’s® Crab Base NAMSG (Gluten Free)
• 1/4 cup Lemon juice, fresh
• 2.5 tsp Garlic powder
• 1 tsp Onion powder
• 32 oz Sour cream
• 12 oz Horseradish, drained