I’m keeping this post short and sweet. We are moving on Saturday and virtually everything is packed and I have a TON of cleaning to get done. If there is one thing I despise with a passion, its moving. The big things I can handle, I think its easier to manage the sofa, bed, tables etc. The thing that gives me the most trouble are all the little random odds and ends that need to find a home in a cardboard box for the long haul back home. Grrr!! Hopefully after Thanksgiving is over I’ll get back into the kitchen and bring this blog back to life!
For this edition of the recipe swap, I got this delicious hot crab dip. I absoutely loved this and will be making this again and again! I’ll upload a pic when I get my internet back…but until then this post is pic-less…sorry all! Visit Life and Kitchen for a mouth-watering photo.
-1 pound lump crab meat, cleaned and picked free of shells
-1 8 oz. package cream cheese
-½ cup sour cream
-1 Tablespoon lemon juice
-½ teaspoon Worcestershire sauce
-1 Tablespoon fresh parsley, chopped
-1 teaspoon mustard
-1 Tablespoon Old Bay
-1 1/4 cup shredded cheddar cheese, divided
-½ cup shredded mozzarella cheese
1. Preheat oven to 350.
2. In a large mixing bowl, combine softened cream cheese, sour cream, and lemon juice. Stir in Worcestershire sauce, parsley, mustard and Old Bay. Add 1 cup of the cheddar cheese and all of the mozzarella cheese.
3. Stir in the crab meat and stir well to combine. Spread dip into baking dish and sprinkle with remaining cheddar cheese and parsley. Bake at 350°F for 20. Broil 5-6 minutes until cheese is browned and bubbly.
Source: Life and Kitchen