For many years, Irene Wassell was the food editor of the Democrat-Gazette, perhaps our leading state newspaper. I always looked forward to the weekly food section and benefitted from her columns and the comments from her readers.
She, along with several of her friends, formed a dinner club called “The Flaming Spoons.” The story goes that the group got its name after its third dinner party when the hostess offered up a Cafe Brulee, an after-dinner coffee that included brandy used for flaming it. When time came to light the brandy, the hostess diligent stirred the coffee with a wooden spoon while another guest lit the brandy. Apparently, the flames were much larger and higher than expected, so the hostess kept stirring in other to limit the flaming. Well… as you may have guessed, the wooden spoon caught fire. The rest, they say, is history:)
Eventually, The Flaming Spoons became legendary and went on to write their own cookbook. It’s become a favorite in my collection.
One of my favorites from the cookbook is this one for Southern Prize Crab Dip. I hope you will give it a try for your next gathering of family and friends. I like to serve it with baked pita chips.
SOUTHERN PRIZE CRAB DIP
1 8-ounce package cream cheese, softened
juice of 1 lemon
1/2 cup sour cream
1 6-ounce can crab meat, drained (Use fresh if you can get it.)
1/4 cup finely chopped green onion
1 teaspoon garlic powder
1/2 teaspoon EACH: dried parsley, dill, basil, thyme and oregano
Tabasco sauce, to taste
Worcestershire sauce, to taste
Salt and ground black pepper, to taste
juice of 1 lemon
1/2 cup sour cream
1 6-ounce can crab meat, drained (Use fresh if you can get it.)
1/4 cup finely chopped green onion
1 teaspoon garlic powder
1/2 teaspoon EACH: dried parsley, dill, basil, thyme and oregano
Tabasco sauce, to taste
Worcestershire sauce, to taste
Salt and ground black pepper, to taste
In a large bowl, mix cream cheese with lemon juice; blend mixture with sour cream. Add crab meat, green onion, garlic powder and herbs; mix well. Season to taste with Tabasco, Worcestershire sauce, salt and pepper.
Serves 8 – 10.
Thanks for joining me for What’s On the Menu Wednesday. I look forward to what you have to say. Be on the lookout for Crock Pot Wednesday coming in November.
10 comments:
Thanks for hosting Debbie.... and I say, I have to agree with ya on the Crab Dip. It's a must for any good Southern party.
P.S. I can't wait for November to get here for Crock Pot Wednesdays. I hope you'll consider joining me for Slow Cooking Saturdays @ Crock Pot Recipe Exchange.
OH YUM!! My family would inhale this.
Crap dip sounds delicious! It reminds me of a crab dip I used to make as a kid for holidays. I thought it was so fancy and special!
Great story about the flaming spoon! Great looking dip too.
That crab dip sounds fantastic! And easy! I can never resist anything with crab. Thanks for hosting, I am linking up with a Sausage Cauliflower Soup.
Thanks for hosting - Also, the crab dip is calling to me! I've been really in the mood for appetizer-like food lately, so this sounds wonderful!
I adore crab dip! This sounds SO good. I'll have to give it a try!
Debbie, I would love to leave you a link but I am having a problem with a few blogs and the link is not showing up.
Yours is one of them. I have no idea why this happens and no matter what I try, I can't change it.
Know that, I am thinking of you and feel badly that I can't participate.
That dip sounds absolutely delicious. Love the story of the flaming spoons :-)
Sue
What a fantastic dip - I love crab and don't get to eat it nearly enough. I would have enjoyed this over the holidays when I couldn't think of anything beyond the traditional dips. I'll have to try it soon. Great story too, by the way! Thank you so much for sharing with Cookbook Sundays and I hope you're having a great week!
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