So I have been accused of cheating for posting a recipe a day for NaBloPoMo. Not just by my oldest friend (LoREEE) but by my husband. In my defense, I joined a foodies group that vowed to post a recipe a day, and given that Thanksgiving and Christmas are right around the corner, I thought my efforts would be considered helpful. I stand corrected, and so, offer you a real post. And a recipe, because now, I'm feeling compulsive about it. My stepson has taken my side on this debate, declaring that recipe posting is my "thing." Thank you, Drew!
Overheard in my family room Sunday morning as I sat reading the Wall Street Journal whilst sipping my coffee.
Drew: Dude, I just flicked that into the toilet and some of the water splashed on my face.
Mario: That's like when you're peeing in the urinal and some of it splashes on your cheek. (so glad I'm not a male)
Drew: (sampling some of the twins' Halloween candy) I wish people would give you McDonald's gift certificates for trick or treat. After a few days of eating all that candy you just want to have some "real food."
Annelise: (to me) Not to offend you or anything, but you really need to shave your legs.
Okay, it wasn't a real LONG post. People, this is my busy season both at work and at home. There are demands on my time. I also need to work on the design of the blog and some other back end nonsense and unfortunately have not figured out how to go without less than six hours of sleep and still function effectively as a salesperson/mama during the day. In the words of my children, "Deal."
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On to the recipe. This time of year, I've always got a plethora of potluck commitments. This recipe is a good one for those events, always a crowd pleaser.
Hot Crab Dip
1 cup crab meat, preferably lump
8 oz. softened cream cheese
1/2 cup sour cream
2 TBSP mayonnaise
1/2 tsp Worcestershire sauce
1/2 tsp seasoned salt,
1 C shredded sharp cheddar cheese
Paprika
Mix all ingredients except cheddar together and pour into a small casserole dish that has been sprayed with Pam. Bake twenty minutes at 350 degrees, stirring once during cooking. Sprinkle the cheddar on top, then the paprika, and bake an additional ten minutes. This can be made a day in advance and then reheated either in the oven or microwave. Serve with your favorite crackers, or cocktail pumpernickel slices. You could also use the mixture to stuff mushroom caps, simply pile the cream cheese mixture into a mushroom cap that has had the stem removed. Arrange the caps in a baking pan, then pour a few tablespoons of melted butter in the bottom of the baking dish. Sprinkle the tops with the cheddar and a dusting of paprika. Bake at 350 degrees for 15 minutes. Serve hot.
