Friday, September 16, 2005

Crab dip and draft workshops.

Because Wednesday was so busy and productive, of course Thursday was backlash day. I ended up spending more or less the entire day on the couch, watching MTM shows and drinking margaritas. (Not till after 5 o clock, of course.)

For dinner (yes, for dinner - it was meant to be an appetizer, but we ate it all and got full) we had crab dip. Oh my GOSH this was better than any crab dip I've had in a restaurant (and certainly better than that disgusting orange Cajun crab dip that Robert like from Harris Teeter.)

Here's how to attain the glory for your ownself. (I think I got this from recipezaar.)

8 oz cream cheese, softened
3 tsp heavy cream
2 tbs grated parmegiana (I used more)
1 tbs white wine
2 tbs diced red bell pepper (I left this out)
1 tbs diced roma tomato (I left this out)
2 tbs diced green onions (really, about 1/2 - 1/2 cup would be more appropriate)
1 tsp liquid crab boil (used powder b/c we had it)
1 tsp ground mustard
hot sauce
6 oz lump crabmeat, drained
2 tbs parmesan cheese for topping

Fold all ingredients together except the parmesan for the topping. Spread evenly into ovenproof baking dish. Microwave for 2 minutes on high, then transfer to oven and broil till top is slightly browned and bubbly.

Serve with thin toasted baguette slices (it would probably be really good if you buttered them with mild garlic butter beforehand, but we just used plain toasted ones.)

Oh man. Make it tonight.

(And hooray, R bought 2 tins of crabmeat and we only used one - what crabby patty delight will we have tonight? Stay tuned!)

(Oh yeah, the draft workshop went pretty well, except it took about twice as damn long as I thought it would. No more student model! Or much shorter student model!)


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