1 8-oz. package cream cheese, softened
1/2 cup sour cream
3 tablespoons horseradish
2 tablespoons chopped parsley
1 tablespoon coarse ground mustard
2 teaspoons Tabasco pepper sauce
1 cup lump crabmeat
1 bunch of baby carrots
1 bunch of celery, cut into sticks
1 bunch of asparagus spears, blanched
2 bunches endive
2 red or green bell peppers, cored and cut into strips

In medium bowl, blend cream cheese, sour cream, horseradish, parsley, mustard, and Tabasco pepper sauce until well mixed. Stir in crabmeat. On a large platter arrange carrots, celery, asparagus, endive and peppers. Serve with crab dip.