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Full Online Book HomeLearning KitchenDips - Crab Dip By Chefshell
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Dips - Crab Dip By Chefshell Post by :kracker38 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2243

Click below to download : Dips - Crab Dip By Chefshell (Format : PDF)

Dips - Crab Dip By Chefshell

1 cup mayonnaise
3/4 to 1 lb. fresh lump crabmeat
1 cup fresh grated Parmigiano-Reggiano cheese
1/2 cup chopped white onion (Finely chopped)
1-2 garlic cloves, finely minced OR roasted garlic
1 jar artichoke hearts, drained and rinsed, chopped fine
Fresh parsley, dill or spinach, chopped finely
Juice of 1 lemon
2 tbsp. dry white wine
1 tbsp. Worcestershire sauce
3 tbsp. breadcrumbs, seasoned with salt, pepper, cayenne, and paprika (to taste)
2 tbsp. fresh grated Parmigiano-Reggiano cheese
Olive oil, salt & pepper

Preheat oven to 400 degrees.

Mix together mayonnaise, crabmeat, cheese, onion, chopped artichokes, and garlic in a bowl. Season to taste with salt, pepper, paprika. Add parsley, dill or spinach to taste. Add lemon juice, wine, Worcestershire, and reseason to taste. Pour into dish to bake.
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Dips - Crab Dip By Bingham Dips - Crab Dip By Bingham

Dips - Crab Dip By Bingham
3 TBSP. Butter 1 TBSP. Flour 1/2 cup milk 2 TBSP. Mayo (REAL) 1 tsp. Dry mustard 1 tsp. Horseradish 1/8 cup sherry Dash of salt 1 lb. Backfin crab Buttery cracker crumbs (Ritz are the best) Preheat oven to 350 degrees.Make a cream sauce with the first 3 ingredients. Remove from heat and add the next 5 ingredients; mix well. Fold in crab meat. Put in a 1 qt. Casserole dish. Place cracker crumbs on top and dot with real butter. Bake at 350 until hot and bubbling (20-25 minutes). Remove -don't overcook it

Dips - Crab Dip Recipes By Becky Dips - Crab Dip Recipes By Becky

Dips - Crab Dip Recipes By Becky
2 lb. claw meat 3 (10 3/4 oz.) cans mushroom soup 2 envelopes Lipton onion soup Heat mushroom soup until it comes to a boil over medium heat. Add Worcestershire sauce to taste. Add 2 envelopes of onion soup. Garnish with green onions and cayenne peppers. Becky posted 02-10-99 Crab Dip8 oz cream cheese, softened 8 oz frozen or canned crab meat, drained 1/2 c grated Parmesan cheese 1 tbsp chopped onion 1 tbsp mayonnaise 1 tbsp horseradish Worcestershire sauce to taste Tabasco sauce to taste Salt and pepper to taste Garlic salt to taste 3 tbsp chives - divided 2