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Full Online Book HomeLearning KitchenAppetizers - Seafood Crab Dip By Chefshell
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Appetizers - Seafood Crab Dip By Chefshell Post by :pathtowealth Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3015

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

Appetizers - Seafood 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, choppedartichokes, 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.

Top with breadcrumbs, additional parmigiano-reggiano cheese and seasonings.
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Ingredients: 1 tablespoon olive oil 1 cup finely minced yellow onion 1 tablespoon finely minced garlic 2 tablespoons heavy cream 1/2 pound cream cheese 1 pound lump crabmeat 1 teaspoon chopped parsley 1 teaspoon chopped basil 1 teaspoon chopped chives dash of salt, freshly ground black pepper and cayenne pepper Herb Toast Points (recipe follows)Directions: Heat olive oil in a heavy-bottomed sauce pan over medium heat. Add the onions and garlic and saute for 2 minutes, stirring to prevent browning. Add the heavy cream and stir to combine. Add the cream cheese and whisk until all of the cheese is melted
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Appetizers - Crab Cream Cheese Brick Appetizers - Crab Cream Cheese Brick

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12 oz. cream cheese, softened 1 - 2 Tbsp prepared horseradish (to taste) 1 can crabmeat, drained (pick over and remove any shells or other debris; reserve any whole claws for garnish) 3/4 cup catsup or chili sauce 2 Tbsp prepared horseradish Combine softened cream cheese, first 1-2 Tbsp horseradish and crabmeat. Form into a brick shape or turn into a mold that has been lined with plastic wrap. In separate bowl, combine catsup or chili sauce and remaining horseradish. To serve: Unwrap brick or unmold cheese mixture and place on serving dish.
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