So, today is m'berfday. Yup, I have gotten one year older and, God willing, better. Like a fine wine, George Clooney or um ... old cheese. You get my meaning. Some things just get better with age and I'm hoping that I fall in that category.
I thought I'd share a deeeelicious recipe that I made last weekend for my family. Last weekend was our Canadian Thanksgiving so my extended family headed to the one home that can hold us all - my parents' cottage. We had ball hockey competitions, lots of catching up, crafting for the girls and .... food.
Ridonculous amounts of food.
You have to know that my family suffers from Too Much Food Syndrome. Our desire to feed each other new dishes outweighs the actual sizes of our stomachs. And we're OK with this. We typically make enough food to get us all through the apocalypse.
We all made it out on Sunday for lunch which my Dad requested be more of a Pub Grub/appetizer menu. We had BBQ'd chicken wings in various sauces, several yummy dips (including Buffalo Chicken dip), a veggie tray (so we could feel better about all the other fattening treats), a cheeseball .... Ya, our stomachs were totally thankful. For my part I brought my Spicy Potato Wedges as well as this crab dip.
Brad and I adore seafood and he's been bugging me to make him his favourite seafood lasagna for supper in the near future. Not that I don't want to make my man happy but I just didn't feel like shelling out (pun intended) oodles of money for a seafood lasagna that only Brad and I (and possibly Boy 1) would enjoy. So, I figured this dip would help tame his seafood craving. It totally hit the spot.
This was a hit at Thanksgiving with the adults. All of the kids were scared away by the seafood aspect of it which left it all for the adults. Well played, Laurie. Well played. It has the right amount of spice (from the Old Bay seasoning), a nice creaminess and big hits of crab meat in each bite. Deeeelish! I also love that you can whip up this dip ahead of time (I made mine a day ahead to let the flavours blend and save my sanity).
I hope that my fellow Canadians had a wonderful Thanksgiving with their families. We are truly blessed to live in such a great country.
1 (8oz) pkg cream cheese -- room temperature
1/2 cup sour cream
3 tbsp green onions, white and green parts -chopped
1/2 tsp Old Bay Seasoning
2 tbsp fresh lemon juice
1/3 cup fresh Parmesan Cheese, grated
3 garlic cloves, minced
2 tsp Worchestershire sauce
juice from 1/2 lemon (2 tbsp.)
1 tsp hot sauce
3/4 tsp Old Bay seasoning
1/2 lb crab meat (I used imitation crab meat), in bite-sized chunks
Garnish: grated Parmesan cheese and sliced green onions
Serve with: tortilla chips, French bread slices, crackers
Combine all ingredients except crab meat in a large bowl. Mix well. Gently fold in crab meat.
Refrigerate for later use OR preheat oven to 350F. Top with extra grated Parmesan cheese, if desired and bake for 20-30 minutes or until heated through. Top with extra green onions before serving.
Yield: 6-8 servings
Inspired by: Mardi Gras Munchies 'Hot Crab Dip'