Tuesday, November 9, 2010

Weekend Recipes

This weekend, we had mostly old stand-by recipes.  I made tomato/mozzarella salad (sliced vine-riped tomatoes, sliced mozzarella cheese, diced red onion drizzled with olive oil with a little salt and pepper and sprlinked with ribbons of basil).  I also made Stuffed Tomatoes again because they're usually a crowd pleaser. Last, but not least, I made crab dip which I could have sworn I've posted before, but it doesn't look like it. So, here it is:


CRAB DIP
Ingredients
2 8-oz pkg cream cheese, softened
4 TBS mayonnaise
2c shredded cheddar cheese
1 1/2 TBS fresh lemon juice
2 tsp hot sauce
2 TBS Worcestershire sauce
paprika for garnish
2 6-oz cans crab meat

Directions
Preheat oven to 350 degrees.  Mix cream cheese, mayo, cheddar cheese, crab meat, lemon juice, hot sauce, worcestershire sauce.  Transfer to shallow 9x12 baking dish.  Garnish with paprika.  Bake 30 minutes or until golden brown and bubbly.

A few notes - I don't use tabasco sauce because it makes the crab dip too spicy, but Red Hot and any other hot sauce works fine.  I also use the full pound of lump crab meat because that's what the container comes in.  You can use imitation or backfin crab meat, but the texture is a little different.  I serve it with bread or water crackers.

Also, the photo above is not of my crab dip.  I don't remember where my recipes originates, but mine is a little darker upon baking.

For dinner, the Inlaws stayed and I made Shrimp Scampi with Linguini which was super yummy.

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