At the risk of being flamed for taking you seriously, I do have an awesome crab dip that also impresses the fairer sex....
One medium onion, cut in half and sliced THIN
One large can (15 oz.??) quartered artichoke hearts NOT
MARINATED
2 cans crab meat, the kind with LEG PIECES
8 -10 oz. FRESH grated parmesan cheese
3-4 C. mayonnaise, THE REAL KIND, not light or fat free, not
salad dressing.
( The more mayo you add the more spreadable the
dip.)
fresh cracked pepper to taste
fresh chopped parsley to sprinkle on top as a garnish if
desired
fresh baguette, focaccia or fontana bread, sliced thin
Mix all ingredients, except bread and parsley. Tranfer to a glass baking
dish sprayed with PAM and bake, uncovered, at 350 degrees for approx. 1/2
hour or until lightly browned on top. Over baking will cause the oils to
seperate from the mayo and cheese. If you prepare the dip ahead of time and
chill it before baking you will need a longer baking time.
I did not read the post of Rail*%#* so I can only guess as to why you wanted dip.....
One medium onion, cut in half and sliced THIN
One large can (15 oz.??) quartered artichoke hearts NOT
MARINATED
2 cans crab meat, the kind with LEG PIECES
8 -10 oz. FRESH grated parmesan cheese
3-4 C. mayonnaise, THE REAL KIND, not light or fat free, not
salad dressing.
( The more mayo you add the more spreadable the
dip.)
fresh cracked pepper to taste
fresh chopped parsley to sprinkle on top as a garnish if
desired
fresh baguette, focaccia or fontana bread, sliced thin
Mix all ingredients, except bread and parsley. Tranfer to a glass baking
dish sprayed with PAM and bake, uncovered, at 350 degrees for approx. 1/2
hour or until lightly browned on top. Over baking will cause the oils to
seperate from the mayo and cheese. If you prepare the dip ahead of time and
chill it before baking you will need a longer baking time.
I did not read the post of Rail*%#* so I can only guess as to why you wanted dip.....
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> parmesan cheese <HR></BLOCKQUOTE>
This shit should be banned in every restaurant. You can do whatever you want at home, but I don't want to smell of vomit when I'm eating.
This shit should be banned in every restaurant. You can do whatever you want at home, but I don't want to smell of vomit when I'm eating.
That Parmesan cheese is an actual chunk of cheese that you grate by hand NOT the powder stuff that comes in the can. This cheese melts and gets stringy like pizza cheese does. This is the recipe that shows up all the time in nicer restaurants as an appetizer for about $15. Of course this recipe makes about 5 times more than you would get at a restaurant. Hope that helps....
