electrolux137
Well-known member
Well, tonight was the "last hurrah" of our holiday gastronomic festivities (which started on Thanksgiving hahaha!). Starting tomorrow it's cottage cheese and bean sprouts (Please God No!!!)
We had a peppercorn-encrusted tri-tip roast, hot crab dip (yummy!! -- see recipe below) with veggies and multi-grain baguette slices for dipping, spiced sweet potatoes with raisins and pecans, and a vegetable mélange in a herb/lemon/olive-oil sauce. Later we'll have Starbucks Christmas coffee with sugar-free cherry pie and vanilla ice cream!
I hope everyone has a wonderful, happy, blessed, prosperous, peaceful, joyous, love-filled 2014.
~
CRL
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HOT CRAB DIP
(I saw this posted on Facebook and tinkered with it just a bit)
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
2 tsp Old Bay seasoning
1/2 tsp ground mustard
1 tsp hot wasabi mustard (or to taste)
1 pound lump crab meat
1/2 cup shredded cheddar cheese
Paprika for garnish
Preheat oven to 350 degrees. Mix cream cheese, sour cream, mayonnaise, Old Bay Seasoning, mustard and Wasabi mustard in medium bowl until well blended. Add all but 1/3 cup of the crab meat; toss gently.
Spoon into a 1 1/2-quart baking dish (mine is 3” deep x 8” diameter). Sprinkle with cheddar cheese and remaining crabmeat (lightly separated with your fingers); sprinkle with paprika and a light dusting of Old Bay seasoning.
Bake 30 minutes or until hot and bubbly.
Serve with assorted crackers or sliced French bread and a vegetable platter (sliced carrots, celery, cucumber, cauliflower, broccoli, bell pepper etc.)
We had a peppercorn-encrusted tri-tip roast, hot crab dip (yummy!! -- see recipe below) with veggies and multi-grain baguette slices for dipping, spiced sweet potatoes with raisins and pecans, and a vegetable mélange in a herb/lemon/olive-oil sauce. Later we'll have Starbucks Christmas coffee with sugar-free cherry pie and vanilla ice cream!
I hope everyone has a wonderful, happy, blessed, prosperous, peaceful, joyous, love-filled 2014.
~
CRL
----------------------------------------------------------------
HOT CRAB DIP
(I saw this posted on Facebook and tinkered with it just a bit)
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
2 tsp Old Bay seasoning
1/2 tsp ground mustard
1 tsp hot wasabi mustard (or to taste)
1 pound lump crab meat
1/2 cup shredded cheddar cheese
Paprika for garnish
Preheat oven to 350 degrees. Mix cream cheese, sour cream, mayonnaise, Old Bay Seasoning, mustard and Wasabi mustard in medium bowl until well blended. Add all but 1/3 cup of the crab meat; toss gently.
Spoon into a 1 1/2-quart baking dish (mine is 3” deep x 8” diameter). Sprinkle with cheddar cheese and remaining crabmeat (lightly separated with your fingers); sprinkle with paprika and a light dusting of Old Bay seasoning.
Bake 30 minutes or until hot and bubbly.
Serve with assorted crackers or sliced French bread and a vegetable platter (sliced carrots, celery, cucumber, cauliflower, broccoli, bell pepper etc.)
