I hold these truths to be self-evident. Lovemaking and food are two sure ways to a man’s heart. Part of the way to please Mr. Muscle is through his stomach, just like part of the way to my heart is through vacuuming and dishwasher-unloading.
So, I would like to bestow you with a recipe. If you have male offspring, this gift will clinch your title as “Momma Who Can Cook.”
My gift to you is a traditional low-country crab dip, with a few Pearl alterations for cost and effectiveness. This is just like the hot crab dip appetizer served in our coastal restaurants. It’s a WONDERFUL Christmas/New Year’s offering. It could also be used as a heavy appetizer with a bottle of wine for a date night. ENJOY! (If you do make it, let me know what you think!)
LOW COUNTRY HOT CRAB DIP
6-8 oz. Crab Claw Meat (packaged, in seafood section)
1 Pkg Imitation Crab Meat
Small Onion, finely diced
4 Tbsp. Butter (NO substitution)
16 oz. Cream Cheese (2 bricks, softened)
4 oz. Sour Cream
2 Tbsp. Mayonnaise
8 oz. Shredded Jack & Cheddar Cheese
4 Tbsp. Cream Sherry
1 tsp. Dill Weed
2 tsp. Garlic Powder
2 tsp. Basil
2 tsp. Lemon Juice
1 tsp. White Pepper
1 C. Bread Crumbs
Saute Onion and Crab Meats in butter. When finished sauteing, chop the crab meat on a cutting board with a butcher knife. Set aside.
Combine all the other ingredients, then add the crab meats last.
Spread into a broil-safe shallow casserole dish.
Broil in oven until top is brown and top with paprika.
Serve with toasted bread points or crackers.