Sunday, January 4, 2009

Crab Souffle Dip Recipe


I need to get out of Maryland soon. I've gone native. I'm actually considering cooking with crab. First the sailing lessons and now this. Please somebody point me to the Jersey Turnpike North before I get my own crab pots and head out into the Bay.


Ingredients:
1) 6 oz. can of crab meat drained
¾ cup Hellman’s mayonnaise (DO NOT USE LOW FAT OR REDUCED CALORIE MAYO. USE THE REGULAR MAYO).
8 oz. Philadelphia cream cheese (The kind in a block NOT the stuff in the plastic container. ROOM TEMPERATURE. Do NOT use the low calorie or reduced fat kind).
1 egg beaten
1 t. chopped onion
3 t. lemon juice


Cream mayo and cream cheese together really well.
Add all the other ingredients.
Mix really well.
Put in a greased dish. An 8” by 8” size works nicely.
350 for 30 minutes

Eat it as a dip with Ritz crackers.

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