3 pkgs. Philadelphia Brand Cream Cheese (8 oz.)
1/2 tsp. Louisiana Hot Sauce
1/3 cup Half-N-Half, as needed
1 tsp. Minor's Lobster or Chicken Base
1/2 cup yellow onions, finely diced
1 tsp. Frank Davis Seafood Seasoning
1/2 tsp. garlic, minced
1/2 cup green onions, thinly sliced
1/3 cup parsley, minced
1 lb. claw crabmeat, flaked
Salt and coarse pepper to taste
Dash of paprika
1 large bag Tostados for dipping

Into the work bowl of your food processor, drop in the cream cheese (it works best if you break the blocks into small chunks). Then add the hot sauce, the Half-N-Half, the lobster base, and the seafood seasoning and turn the machine on. Ideally you want to 'cream' the mixture to a silky smooth consistency (but don't make it watery).

Next, transfer the cream cheese base you just made to a large mixing bowl. Then with a rubber spatula, fold in the diced onions, garlic, green onions, parsley and crabmeat, mixing everything together thoroughly until fully and uniformly blended. At this point, taste the mixture and adjust the salt and pepper if necessary.

Finally, place the finished dip into a serving bowl, spinkle the top lightly with paprika, cover tightly with plastic wrap, and stash in the refrigerator for at least three hours to 'marry' before serving. The dish is best if ice cold with crispy chips.


Chef's Notes:
The lobster and chicken base, while ordinarily available only to restaurateurs, is routinely sold to the public at Dorignac's Food Center on Veterans Boulevard. Also note that only a food processor will produce the consistency necessary for the dip - a blender is way too restrictive when it comes to total mixing. Finally, the flavor of this dip is far more intense using the claw crabmeat than any other kind. Trick - for a little extra tartness, spoon about a third of a cup of sour cream into the entire dip.