On Jan 11, 4:53 pm, "elaine" > wrote:
> "Bobo Bonobo®" > wrote in message
>
> ...
>
>
>
> > On Jan 11, 3:05 pm, (Little Malice) wrote:
> >> One time on Usenet, (Little Malice) said:
>
> >> > One time on Usenet, "=?ISO-8859-1?Q?Bobo_Bonobo=AE?="
> >> > >
> >> > said:
> >> > > On Jan 11, 2:28 pm, (Little Malice) wrote:
>
> >> > > > Steve Pope's query about keeping crab reminded me of this dip that
> >> > > > I've been meaning to try. It *sounds* good, but you never know. We
> >> > > > have guinea pigs, I mean friends, coming over tonight (the 6 of us
> >> > > > are planning a trip down the Oregon Coast this summer), so although
> >> > > > I'll probably have to use canned, we'll test it:
>
> > Even halving the seafood seems like still way too much crustacean for
> > that amount of cream cheese.
>
> It's the 8oz of cream cheese that I don't like. I made something similar at
> xmas with avocado & crab, that called for 8oz of cream cheese. I didn't
> like it much.

I can imagine that, but leaving out the avocado, you might have felt
differently. American style Chinese takeout places* here in St.
Louis, and in other places too, make this thing called crab rangoon.
It has a tiny bit of crab, a very tiny bit of garlic powder, possibly
a tiny bit of MSG, and lots of cream cheese, sealed into a wonton
wrapper, and deep fried. I've gathered that in some regions, they put
in scallions too, but they don't in StL.
Do you like cream cheese in any other savory concoction? I make chip
dip sometimes with nothing other than cream cheese thinned with cream
(or half&half), garlic and salt. A little crab seems like it would be
nice in that too. Hmmmm?

> e.

--Bryan