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

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

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. :-)

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

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

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

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

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

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

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.

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.

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.

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

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

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

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

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

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

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.