I don’t know. Did you use Hellman’s?

Tami

Yes, I did use Hellman’s mayonaisse and it still didn’t taste the same. I think Tami is holding out on a ingredient or two on this Hot Crab Dip Recipe. I made the Crab Dip for my recent Belmont Stake’s party, but jazzed it up a bit and it turned out great. We’d had an Artichoke/Crab Dip at a Washington D.C. restaurant called Founding Farmers and this was my attempt to recreate it. They served theirs in a cast iron skillet, that came out sizzling and was served with grilled Pita Bread. This was a nice presentation, but I just served mine in a quiche dish.

3/4 cup Hellman’s mayo

Jazzed Up Crab Dip

Recipe by SergioCourse: Uncategorized

Servings

8

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

600

kcal

Ingredients

• 3/4 cups Hellman’s mayo

• 1/4 cup sour cream

• 1/2 cup chopped onions

• 2 cans crabmeat, drained and picked over for shells

• Juice of 1/2 lemon

• 1 Jar (8 oz) Marinated Artichokes, drained and roughly chopped
  

• A big pinch of Old Bay Seasoning

• A couple big splashes of hot sauce, like Crystals

• 1/2 cup Parmesan cheese, divided into 1/4 cups

Directions

• Preheat oven to 350 degrees.
• Butter quiche pan or cast iron skillet.
• Combine first eight ingredients, with 1/2 cup of the Parmesan cheese and scoop into pan or skillet.
• Top the mixture with the other 1/2 cup Parmesan cheese.
• Bake for 30 minutes at 350, then broil at the end to brown the top until it is nice and bubbly.
• Serve with sliced pita bread or crackers and lemon wedges.

Up Next: Road Trip Highlights.

The charming French chef had placed the lollipops in a clear drinking glass, cheese side up, but I served them on some pretty paper at a recent dinner where I recreated the meal we made at the cooking class for A.J.’s birthday. It was roasted duck, potatoes au gratin and salad; she loved it. I used a small cookie scoop to shape the balls.

The toppings I used were: poppy seed, crushed almonds, chives and thyme, but the options are only limited by your imagination and what flavors you like. It looks prettier if you vary the colors of the toppings- crushed pistachios and finely chopped Craisins would look great for Christmas, and err on the side of smaller balls. You don’t want your balls too big! And don’t drop the ball! Enough of the corny puns and on with the recipe.

Make sure your goat cheese (Trader Joe’s has good goat cheese at reasonable prices) has just come out of the fridge, otherwise the cheese will be too soft to handle. You don’t want soft balls! And you definitely don’t want Schwety balls! Someone stop me.

Goat Cheese Lollipops

• 1 log of goat cheese
• Toppings (chopped nuts, dried fruit, chopped herbs or spices), set in a little bowl
• Lollipop sticks

Scoop a small ball of goat cheese with a spoon or cookie scoop. Form quickly into a ball. Roll into selected toppings and insert lollipop stick. Serve room temperature. Can be made ahead.

As Ina would say “How easy is that?”

Up Next: Beef Bourguignon