Hot or cold crab dip

The Covered Dish

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I’m not going to ever state that I’m creating a new pound cake, in the column, ever again! Too much pressure, nope, it’s not done. None of my stores carry white tea any longer. I was going for the green tee pound cake, but I’m not geared up for the ‘green’ tint to the cake. I’m still holding out for the ‘white’ tea. Ervin, my husband, doesn’t know it, but he may be going on a search, or I’ll order it on line.

 

How about we focus on the outcome of that wonderful game on Sunday? All of us are thinking about our plans for the super bowl in the next couple of weeks. I’m trying to figure out if we will host a party or just what. Will we do a meal or will it be heavy appetizers? Personally; I’ve been hungry for some wonderful meatballs, something new and different. For some reason I’m leaning towards a meatball with pineapple and perhaps green peppers. Yep, I think we’ll pursue that one.

 

This weekend had me going in a million different directions, still making strong attempts at re-organization in about every phase of my life. This evening I had the pleasure of cooking together with my son, Phillip. It was wonderful, we made my good friend, Pam’s Malaysian Fried Rice, exquisite and so much left over for later in the week. (Cookbook #2) The house was filled with the enticement of ginger, garlic and onion. I don’t know which was better the wonderful meal or the opportunity to cook with my son. Truly, it was cooking together!

 

I’m a big fan of just about any seafood dips. The one I’m sharing is extremely simplistic. It’s nice when you are doing a heavy appetizer buffet to include a wide variety of unique dishes. Beef, vegetable, chicken and seafood there are so many possibilities. One appetizer I enjoy seeing is a colorful vegetable pizza. It’s refreshing and vibrant on the table. Keeping some of the dishes hot and some cold will also add interest to the presentation. It would also be fun to use elevation on your buffet to add visual contrast. At our home we have several pieces of ‘Chief’s’ décor to add ambience to this type of event. This is also a great time to post pictures of family members who played football. Even the ‘team’ photo would be memorable. Wouldn’t dad or grandpa be surprised to see themselves in their old uniforms? If you have a jersey or two, bring them into ‘play’!

 

Let’s set a recipe and get busy as we head into new opportunities and adventures.

Simply Yours, The Covered Dish.

(SURPRISE!!! I broke away to switch my laundry, put clean clothes away etc., and I remember: ‘Oh yeah, I wanted to make ginger green tea to take to work tomorrow.’ Guess what I found? WHITE TEA, I had it all along, hidden in the very very back of the cabinet. Guess I’ll be making that cake now! Debbie

 

Debbie’s latest warm crab dip

2 (8 oz.) blocks cream cheese

2 cans lump crabmeat, include the juice for flavor

Shrimp, if you desired, only a few, chopped

3 tablespoons mayonnaise

1 ½ cups Italian Shredded Cheese

2 teaspoons horseradish

1/2 teaspoon old bay spice

1/2 teaspoon black pepper

1 teaspoon lemon juice

6-7 green onions and tops, finely chopped

 

Preheat oven to 350 degrees.

Soften cream cheese and blend in the seafoods. Add mayonnaise, shredded cheese and remaining ingredients. Stirring well to blend. Place in a baking dish and sprinkle the top with smoked paprika. Bake until the top gets a nice hue and it’s bubbling around the outer edges of the baking dish. Serve with quality crackers or even toasted breads. (Personally, I’d love rye or marble breads) Put other spins on this dish with smoked cheeses, perhaps roasted red peppers. I did not implement dill, but you definitely could.

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