A cloud speckled with light brown merengue shaped peaks, the tang of a salty component waft out to catch the breeze. Creamy in consistency, with a delicate and slightly sweet first taste, it can be served right from the oven, or cool to room temperature. Using the leftover turns mundane into a share worthy meal; breakfast, lunch OR dinner. Simple basic ingredients, little to no preparation and 40 minutes to cook, it’s my “go to” dish for every pot luck gathering.
That was the challenge: Create a description of a dish. See who could guess what you had made.
The Answer: Hot Crabmeat Dip (recipe below)
Crabmeat – 8 oz fresh, or 1 can – chopped fine
3 oz. softened cream cheese
1/3 cup mayonnaise
1/3 cup sour cream
1/2 cup freshly grated Parmesan
1 small onion (I use shallots – 2 ) finely chopped
1/2 tsp. Worcestershire sauce
1 tsp. prepared horseradish (or 4 grates of fresh)
1 tsp. prepared mustard (I prefer dijon )
salt and pepper (a healthy pinch )
Mix all ingredients BUT crab together till well incorporated. Fold in crabmeat and place in a buttered baking dish. Place in a 350° oven for 30 – 40 minutes or until golden brown on top.
Served as a warm dip with crackers, as a sandwich filling or omelet filling.