By Mike Thayer
Can a guy live on just appetizers alone? I'm going to find out. Over the next couple weeks, I'm preparing, eating and, 'surviving' on appetizers alone.
I love a good crab dip, but that's not easy to do when you live in the Midwest.... It's not like good, fresh crab is readily available and canned crab is, well, eh.... Hopefully you've got a nice seafood shop near you that offers lump crab meat. In a pinch, the imitation stuff will do, it's better than canned which undoubtedly will have shell bits in it.
- 1 pound lump crab meat
- 8 ounces cream cheese (softened)
- 3/4 cup Parmesan cheese
- 1/2 cup mayonnaise
- 1/3 cup chopped green onion, reserve some for garnish
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Louisiana Hot Sauce
- 1/2 teaspoon Cayenne pepper
- The juice from one lemon
- Baguette, sliced
- 1/2 stick butter
- 1/2 teaspoon garlic powder
Directions: Mix all ingredients (except the baguettes and melted garlic butter of course) together in a medium sized bowl. Transfer to a cast iron skillet and grill over indirect heat on the grill until bubbly, golden brown, and delicious, about 45 minutes. About 10 minutes before pulling from the grill, melt the garlic butter in a grill safe bowl and toast the sliced baguettes, brushing them with the garlic butter on both sides until golden, brown and delicious. Serve the baked dip on the toast and enjoy!
You would pay high dollar to get this kind of an appetizer in a restaurant and finding a restaurant that even has this appetizer on the menu could prove to be a challenge. Making this yourself makes sense and it's SO tasty! It's another dose of YUM!
$pend Wisely My Friends...
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