Cocktail Crab Dip

3/4 cup catsup
2 tablespoon prepared horseradish
1/8 teaspoon hot sauce
1/2 cup crabmeat; flaked, or
6 oz crabmeat; flaked, drain well
1 cup cream cheese; softened
3 tablespoon white onion; diced
1/8 teaspoon salt

Combine the catsup, horseradish and hot sauce.  Remove any remaining
filament from the crabmeat.  Add the crabmeat to the catsup mixture and
continue to blend.  Add all other ingredients and blend till smooth. Serve
at room temperature. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS:
Salty Potato Chips, Potato Skins, Green Bell Peppers, Turnips