Cooked crab. shrimp and lobster have exciting new appeal when served
with this well-seasoned creamy, cold sauce.
Time to prepare: 10 minutes
| 1/2 cup mayonnaise
1/2 cup sour cream
2 Tbsp. tomato puree
1 1/2 tsp Dijon-style mustard
2 Tbsp. chopped parsley or dill
1 Tbsp. grated onion
1 Tbsp. lemon juice
Dash hot pepper sauce
| In medium bowl, combine mayonnaise. sour cream, tomato puree and mustard, mixing well.
Add parsley, onion, lemon juice and hot pepper sauce, stirring until well combined.
Cover and chill 1 hr. to blend flavors.
|1 cup sauce
Good served with: Cooked shellfish, steamed asparagus, crusty French
Leftover sauce keeps well, covered, in the refrigerator. If you