Posts Tagged ‘crab’

Just until recently one of my cringe foods was artichoke.

I would run screaming if some one mentioned that there were artichokes in a dish.

But this past summer, while on vacation in Washington, I decided to give it a try. It may have been bravery hit me or one to many Cherry Mojitos (<to die for…..still trying to figure out how they made it )

But I gave this Artichoke Crab dip a try and loved it. I loved it so much I hoarded the bowl all to my self.

This is defiantly one recipe you can find me in a corner at night scarfing down

So lets get to the good-ness……

In a medium bowl combine cream cheese, artichoke hearts, Parmesan cheese and crab meat.

Now take your fresh (check back tomorrow for a home made french bread recipe) French bread and cut in half. Drizzle with a bit of olive oil, smear garlic on and top with sliced mozzarella.

Generously spread the cream cheese, artichoke, crab mix on top. (My kids wouldn’t like it so I halved the recipe…their loss)

Top with a bit more Parmesan cheese and pop into the oven. Remove and let cool a bit.

Look at that gorgeousness…..delish…

Artichoke Crab Dip Bread

Ingredients

• 1 loaf French bread
• 4 cloves garlic, minced
• 8 oz mozzarella
• 8 oz cream cheese, softened
• 1 can (14 oz) artichoke hearts, diced
• 1 cup Parmesan cheese
• 1 can (6.5 oz) crab meat (fresh meat will work to, I just couldn’t find any)
• 1 cup four cheese blend, or Italian blend, shredded

Directions

1. Pre heat oven to 425
2. Cut French bread in half. Drizzle with olive oil and smear with garlic. Top with mozzarella
3. In a medium-large bowl, combine cream cheese, artichoke hearts, crab-meat, ½ cup Parmesan cheese and salt and pepper to taste.
4. Top generously onto bread and stick in oven for 8-10 min. or until cheese begins to melt
5. After cheese has begun to melt, turn broiler on to low and broil until cheese is golden. Watch carefully so it doesn’t burn. It should only take about 2-3 min.

The last few days it has been a bit cold here. Let me clarify….cold for Arizona. Shoot we even got a bit of snow at our cabin (it didn’t last but an hour, but it is still something)

So what goes perfect for a cold day……Chowder. MMMMMMmmmm. I am getting warm just thinking about it.

So for dinner I made this.

Please, please, please forgive me for the pictures. My camera is still busted and the camera shop wants over $400 to fix it. So I am trying to convince the handsome, sweet, super buff husband (hopefully he is reading this )to get me a new one instead.

To make this even easier, I made it in my crock-pot.

First up, the veggies. Chop them all up and toss in.

After they are nice and tender (about 1 1/2 hours) add your thickening.

Tip: Put your milk and flour into a sealable container and shake well.

Let that cook till it is thick and bubbly.

Add your clams, and seasoning. Turn heat to low and cook for another hour.

This seasoning is incredible. It add a whole different flavor to anything.

30 min before serving add your crab meat.

Chipotle Crab-Clam Chowder

Ingredients

• 2 cans (6.5 oz each) minced Clams, drained
• 1 can (6.5 oz) Crab meat
• 2 cups diced potatoes
• 2 cups diced carrots
• ½ cup onion, finely chopped
• 2 cups water
• 1 cup milk
• 2 cups heavy cream
• 4 Tbsp. flour
• 1 ½ Tbsp Chipotle Chile seasoning
• Salt and pepper to taste

Directions

1. In your crock-pot, cook your veggies (carrots, potatoes and onion) in water for about 1.5 hours or until tender on high heat.
2. In a re-sealable container add your milk and flour. Seal and shake well to mix. Pour into crock-pot.
3. Add your cream and clams. Add your seasoning and salt and pepper.
4. Cook until thick and bubbly, about 1 more hour. You can add more milk to thin to desired consistency if needed.
5. Turn heat to low and add crab. Cook 30 min more.
6. Serve warm.