Yukon Gold Potatoes - Jacques Pepin Style (I have made these before and they are fabulous!)
Saturday, March 26, 2011
Creamy Crab Dip
Here is the dish I brought to the first meeting of the Chattanooga Foodie Club. I've posted a little about our first meeting on This Mommy Cooks. Here is the link to that post. Enjoy!
Creamy Crab Dip
slightly adapted from Annie's Eats
Ingredients:
1 tbsp. olive oil
1 cup onion, minced
12 oz. lump crab meat (I used 2 small cans of regular canned crab meat.)
8 oz. cream cheese, at room temperature
½ tsp. Worcestershire sauce
1 tsp. freshly squeezed lemon juice
½ cup light mayonnaise
½ cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste
Directions:
Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté until tender, about 7 minutes. Add the crab meat to the pan, including the juices in the can. (I was skeptical about this, and may only use the juice from one can next time, but it was fine.) Stir in the cream cheese, Worcestershire sauce, lemon juice, mayonnaise, and Parmesan. Cook over medium heat for about 5 minutes, until all the ingredients are warmed through and the cheeses are bubbly. Season with salt and pepper to taste. Transfer to baking dish and place in oven on broil 4-7 minutes until dip is bubbly and top is beginning to brown. Serve warm with crusty bread, crackers or pita chips as desired. I served mine with pita crackers from Trader Joe's, but if I had crusty bread on hand, I think that would have been phenomenal too!
Wednesday, March 9, 2011
What better way to spend a rainy March evening,
than at the inaugural meeting of the Chattanooga Foodie Club! At the home of Lisa Cutler, our gracious host for this first gathering, we nibbled, well, maybe more like gobbled down, a wide array of appetizers. Here's what was served:
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