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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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About 1/4 cup finely minced red onion
8 ounces reduced-fat cream cheese 2-1/2 ounces cleaned, cooked crab meat (mine was from a one pound can of Chicken of the Sea crab claw meat from Trader Joe's) juice of half a lime or lemon white pepper Combine onions with the cream cheese (I used an electric mixer), then blend in remaining ingredients. Chill for a few hours before serving. Makes about 1-1/2 cups of yummy stuff to spread on crackers. -- -Crab Breath Schaller http://web.me.com/barbschaller; Pirohy, January 25, 2010 The Pirohy Princess is in the Kitchen |
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Melba's Jammin' wrote:
> About 1/4 cup finely minced red onion > 8 ounces reduced-fat cream cheese > 2-1/2 ounces cleaned, cooked crab meat (mine was from a one pound can of > Chicken of the Sea crab claw meat from Trader Joe's) > juice of half a lime or lemon > white pepper > > Combine onions with the cream cheese (I used an electric mixer), then > blend in remaining ingredients. Chill for a few hours before serving. > Makes about 1-1/2 cups of yummy stuff to spread on crackers. Sometimes the simple things are best. The only personal preference thing I would do is to not chill it. I think the flavors are more pronounced when dips like this are served at room temperature... and they spread more easily. But that is just me. I don't like anything real cold... or real hot. I can't taste Iced Tea if there is more ice in the glass than tea.... and what good is soup served so hot that you can't even put it in your mouth without it feeling like molten lava? George L |
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Melba's Jammin' wrote:
> > About 1/4 cup finely minced red onion > 8 ounces reduced-fat cream cheese > 2-1/2 ounces cleaned, cooked crab meat (mine was from a one pound can of > Chicken of the Sea crab claw meat from Trader Joe's) > juice of half a lime or lemon > white pepper I'd put a pinch of sage in that, substitute shallots for the red onion, and forget the citrus. And I'd put it in a prettier bowl. :-) |
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In article >,
George Leppla > wrote: > The only personal preference thing I would do is to not chill it. I > think the flavors are more pronounced when dips like this are served at > room temperature... and they spread more easily. > > But that is just me. I don't like anything real cold... or real hot. I > can't taste Iced Tea if there is more ice in the glass than tea.... and > what good is soup served so hot that you can't even put it in your mouth > without it feeling like molten lava? > > George L I understand, George, but if not cold at serving time, it needed a couple hours for flavors to develop. AFA hot soup, I'd rather have hot soup served hot than warm. Too often lately, I've been served warm. (I usually drink my TaB at room temp. :-) -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller; Pirohy, January 25, 2010 The Pirohy Princess is in the Kitchen |
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In article >,
Mark Thorson > wrote: > Melba's Jammin' wrote: > > > > About 1/4 cup finely minced red onion > > 8 ounces reduced-fat cream cheese > > 2-1/2 ounces cleaned, cooked crab meat (mine was from a one pound can of > > Chicken of the Sea crab claw meat from Trader Joe's) > > juice of half a lime or lemon > > white pepper > > I'd put a pinch of sage in that, substitute shallots for > the red onion, and forget the citrus. And I'd put it > in a prettier bowl. :-) LOL! You have a camera in my kitchen, you dawg? After mixing it, I refrigerated it in a half pint wide mouth canning jar. If I'd had shallots, I probably might have used them, but I had some red onion that needed to be used up. And the lime juice was a good idea. :-P -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller; Pirohy, January 25, 2010 The Pirohy Princess is in the Kitchen |
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In article >,
"Michael \"Dog3\"" > wrote: > Melba's Jammin' > > : in > rec.food.cooking > > > About 1/4 cup finely minced red onion > > 8 ounces reduced-fat cream cheese > > 2-1/2 ounces cleaned, cooked crab meat (mine was from a one pound can > > of Chicken of the Sea crab claw meat from Trader Joe's) > > juice of half a lime or lemon > > white pepper > > > > Combine onions with the cream cheese (I used an electric mixer), then > > blend in remaining ingredients. Chill for a few hours before serving. > > Makes about 1-1/2 cups of yummy stuff to spread on crackers. > > Here is another to try - Could also go along with what Steve B is > looking for: > > Crab and Artichoke Dip > > Ingredients > > 3 flat can canned crab > 1 8 oz package cream cheese, room temp > 1 cup mayonnaise > 0.33 cup onion, diced > 0.25 cup green onions, chopped > 1 14 oz can artichoke hearts > 1 cup parmesan cheese, shredded > 0.5 tsp. cayenne pepper > 1 tsp. salt > 1 Tbsp. lemon juice > > Directions > > Preheat oven to 350F. Drain artichoke hearts and loosely chop. Combine > all ingredients in a medium sized bowl, mix well and transfer to a > shallow lightly greased baking dish. Bake at 350 for 20 minutes. Serve > with sliced french baguette or crackers. > > Michael Thanks, Michael. I'll save this for when I crack that other can of crab ‹ which may be sooner rather than later. Yum. Clarify for me, what is 3 flat can canned crab? Eh, never mind. I'll fake it. Thanks. :-) -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller; Pirohy, January 25, 2010 The Pirohy Princess is in the Kitchen |
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On Feb 1, 12:07*am, Melba's Jammin' >
wrote: > About 1/4 cup finely minced red onion > 8 ounces reduced-fat cream cheese > 2-1/2 ounces cleaned, cooked crab meat (mine was from a one pound can of > Chicken of the Sea crab claw meat from Trader Joe's) > juice of half a lime or lemon > white pepper > > Combine onions with the cream cheese (I used an electric mixer), then > blend in remaining ingredients. *Chill for a few hours before serving. * > Makes about 1-1/2 cups of yummy stuff to spread on crackers. > -- > -Crab Breath Schallerhttp://web.me.com/barbschaller;*Pirohy, January 25, 2010 > The Pirohy Princess is in the Kitchen |
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On Jan 31, 9:07 pm, Melba's Jammin' >
wrote: > About 1/4 cup finely minced red onion > 8 ounces reduced-fat cream cheese > 2-1/2 ounces cleaned, cooked crab meat (mine was from a one pound can of > Chicken of the Sea crab claw meat from Trader Joe's) > juice of half a lime or lemon > white pepper > > Combine onions with the cream cheese (I used an electric mixer), then > blend in remaining ingredients. Chill for a few hours before serving. > Makes about 1-1/2 cups of yummy stuff to spread on crackers. > -- Very similar to my smoked salmon spread, though I usually add a few drops of hot sauce to that. So after having had two different dishes, what did you think of the TJ crab product? -aem |
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This dip can also be served hot, and in Md & DE lots of people add Old
Bay seasoning, usually used for cooked crabs. Nan in DE |
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On 01 Feb 2010 11:45:40 GMT, "Michael \"Dog3\""
> wrote: > >Here is another to try - Could also go along with what Steve B is >looking for: > >Crab and Artichoke Dip > >Ingredients > >3 flat can canned crab >1 8 oz package cream cheese, room temp >1 cup mayonnaise >0.33 cup onion, diced >0.25 cup green onions, chopped >1 14 oz can artichoke hearts >1 cup parmesan cheese, shredded >0.5 tsp. cayenne pepper >1 tsp. salt >1 Tbsp. lemon juice > >Directions > >Preheat oven to 350F. Drain artichoke hearts and loosely chop. Combine >all ingredients in a medium sized bowl, mix well and transfer to a >shallow lightly greased baking dish. Bake at 350 for 20 minutes. Serve >with sliced french baguette or crackers. > I don't buy canned artichoke hearts, but I have a couple boxes of frozen to use. Some people think canned is better for things like this because of the brine, what do you think? -- I love cooking with wine. Sometimes I even put it in the food. |
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On Mon, 1 Feb 2010 08:57:01 -0800 (PST), aem >
wrote: >Very similar to my smoked salmon spread, though I usually add a few >drops of hot sauce to that. I like the sound of that... would you please post the recipe in a new thread? -- I love cooking with wine. Sometimes I even put it in the food. |
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On Mon, 01 Feb 2010 13:27:24 -0800, Ranee at Arabian Knits
> wrote: >In article >, > sf > wrote: > >> I don't buy canned artichoke hearts, but I have a couple boxes of >> frozen to use. Some people think canned is better for things like >> this because of the brine, what do you think? > > I do. The frozen ones tend to be tougher, IMO, as well. > thanks Ranee.... they are tougher even after they've been steamed? -- I love cooking with wine. Sometimes I even put it in the food. |
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In article
>, aem > wrote: > So after having had two different dishes, what did you think of the TJ > crab product? -aem Well, I thought it was excellent. Understand that I'm no authority ‹ only rarely have I ever been involved in making a recipe that involves crab meat. It was without any cartilage bits and was "dry packed", i.e., no liquid to drain. I haven't priced canned crab lately but $10 for the can did not seem unreasonable to me. Have you used it? What's your opinion? -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller; Pirohy, January 25, 2010 The Pirohy Princess is in the Kitchen |
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In article >,
Ranee at Arabian Knits > wrote: > In article >, > sf > wrote: > > > I don't buy canned artichoke hearts, but I have a couple boxes of > > frozen to use. Some people think canned is better for things like > > this because of the brine, what do you think? > > I do. The frozen ones tend to be tougher, IMO, as well. > > Regards, > Ranee @ Arabian Knits Ranee, I found it interesting that the restaurauteur specifically said to use canned, not frozen. -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller; Pirohy, January 25, 2010 The Pirohy Princess is in the Kitchen |
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On Feb 1, 3:25 pm, Melba's Jammin' > wrote:
> In article > >, > > aem > wrote: > > So after having had two different dishes, what did you think of the TJ > > crab product? -aem > > Well, I thought it was excellent. Understand that I'm no authority €¹ > only rarely have I ever been involved in making a recipe that involves > crab meat. It was without any cartilage bits and was "dry packed", > i.e., no liquid to drain. I haven't priced canned crab lately but $10 > for the can did not seem unreasonable to me. > > Have you used it? What's your opinion? > I bought a can for the pantry and haven't tried it yet, so your post was very interesting to me. Nothing could be as good as the Dungies we used to cook on the boat hours after pulling up the traps, but now I'm more hopeful about this can. -aem |
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In article
>, aem > wrote: > I bought a can for the pantry and haven't tried it yet, so your post > was very interesting to me. Nothing could be as good as the > Dungies we used to cook on the boat hours after pulling up the traps, > but now I'm more hopeful about this can. -aem Agreed about the Dungeness crabs. I have fond memories of sitting on a dock in Juneau and tying into a couple whole ones €” one for me, one for him. Nothing like it. You mention pantry, and I'm not sure how you're using the term €” the 1# can I have has to be refrigerated; it was in a refrigerated case at TJ, too. -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller; Pirohy, January 25, 2010 The Pirohy Princess is in the Kitchen |
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On Feb 1, 7:31 pm, Melba's Jammin' > wrote:
> In article > >, > > aem > wrote: > > I bought a can for the pantry and haven't tried it yet, so your post > > was very interesting to me. Nothing could be as good as the > > Dungies we used to cook on the boat hours after pulling up the traps, > > but now I'm more hopeful about this can. -aem > > Agreed about the Dungeness crabs. I have fond memories of sitting on a > dock in Juneau and tying into a couple whole ones — one for me, one for > him. Nothing like it. > > You mention pantry, and I'm not sure how you're using the term — the 1# > can I have has to be refrigerated; it was in a refrigerated case at TJ, > too. > Yes, same stuff. I meant 'pantry' in the sense of 'something I have in stock but don't have any plans for yet,' not in the sense of a big cupboard. -aem |
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In article
>, aem > wrote: > Yes, same stuff. I meant 'pantry' in the sense of 'something I have > in stock but don't have any plans for yet,' not in the sense of a big > cupboard. -aem Got it. -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller; Pirohy, January 25, 2010 The Pirohy Princess is in the Kitchen |
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On Tue, 02 Feb 2010 10:04:24 -0800, Ranee at Arabian Knits
> wrote: >However, I used them in a >chicken stew once, where they were simmered for at least 30 minutes, and >they were still tougher. It was more like they hadn't been trimmed well. Thanks for the tip, I haven't used them yet so I'll check out the trimming part. -- I love cooking with wine. Sometimes I even put it in the food. |
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