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
- 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
- Pre heat oven to 425
- Cut French bread in half. Drizzle with olive oil and smear with garlic. Top with mozzarella
- In a medium-large bowl, combine cream cheese, artichoke hearts, crab-meat, ½ cup Parmesan cheese and salt and pepper to taste.
- Top generously onto bread and stick in oven for 8-10 min. or until cheese begins to melt
- 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.
Tip: Put your milk and flour into a sealable container and shake well.
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
- 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
- In your crock-pot, cook your veggies (carrots, potatoes and onion) in water for about 1.5 hours or until tender on high heat.
- In a re-sealable container add your milk and flour. Seal and shake well to mix. Pour into crock-pot.
- Add your cream and clams. Add your seasoning and salt and pepper.
- Cook until thick and bubbly, about 1 more hour. You can add more milk to thin to desired consistency if needed.
- Turn heat to low and add crab. Cook 30 min more.
- Serve warm.