Jerry springer's crabmeat cocktail dip

Yield: 3 cups

Measure Ingredient
1 pounds Fresh lump crabmeat
¼ cup Caraway seeds
8 ounces Whipped cream cheese
2 ounces Vodka
\N \N Fresh parlsey, washed and finely chopped
\N \N Rye toast or rye crackers

If you are what you eat, then I'm a hamburger," professes syndicated talk-show host Jerry Springer, who spent his Brooklyn boyhood in the local soda shop feasting on french fries, burgers, and soda. I should be dead by now. I'm lucky I have good genes, because I eat everything wrong, and I don't exercise." But Springer, who favors quick-and-easy recipes like the cocktail dip here, does exercise his right to dine out with abandon. "When it comes to meals," he admits, "the best things I make are reservations. Some people are still trying to figure out how to program their VCRs. I'm still trying to figure out how to program my microwave."

One thing Springer HAS figured out is his primary pick for Oscar night. "I've seen virually all of the films that were nominated, but 'Schindler's List' is the one that will stand the test of time 100 years from now. It should win everything from Best Picture to Director to Actor. It's more than a movie. It's an event. And it should be in its own category because it's just not fair to compare it with other movies."

Nor is it fair to compare the down-to-earth chatmeister with his competition. Says the former two-term mayor of Cincinnati and Emmy-winning newsman "I'm kind of like the sore thumb in the whole talk-show arena. I didn't grow up saying, 'I want to be a talk-show host.' I'm never going to be another Oprah. That's another level." His background in politics, however, does give Springer an edge.

"It's funny. Nothing I did in television news has prepared me for a talk show, and yet a lot of my political life is relevant. Doing a talk show is working the crowd, speaking extemporaneously, and paying attention to what's being said - which is exactly the mode I was in as a mayor."

Mix crabmeat, caraway seeds, cream cheese, and vodka in medium bowl.

Cover and let chill for 1 hour. Transfer dip to serving dish; garnish with parsley. Serve with rye toast points or rye crackers. Yields 2½ cups. From: Michael Orchekowski Date: 09-26-94

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