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Monday, September 17, 2012

A Dip For The Grill

There were old cruising friends joining happy hour last night from Samson Cay in the Bahamas.  Of course that was more than enough reason for a cook out!  During last night's HAPPY HOUR COOK OUT we had a few requests for our crab dip recipe that we brought.


    1/4 pound butter
    1/2 red bell pepper, diced
    1/4 yellow onion. diced
    1/2 teaspoon white pepper
    3/4 teaspoon Old Bay seasoning
    1 1/2 teaspoon dry mustard
    3/4 cup half-and-half
    8 ounces cream cheese, cut into small pieces
    6 ounces Kraft Italian 5 cheese blend shredded cheese
    3 tablespoons freshly squeezed lemon juice
    2 teaspoons soy sauce
    3 cans jumbo lump crab meat, picked over for cartilage
    2 cans lobster meat, picked over for cartilage
    1/2 cup chopped fresh flat-leaf parsley
    1/2 teaspoon paprika
    Pita crisps or other "bread crackers", for serving


Place 12" saucepan onto kettle grill and turn flame to medium. Melt butter, add bell pepper, onion and all dry seasoning except paprika. then cook until soft, about 2 minutes. Stir until combined. Pour half-and-half into mixture and bring to a simmer. Slowly add cubed cream cheese until incorporated. Next stir in shredded cheese a little at a time until incorporated. Add remaining ingredients except for paprika and parsley. Add heat and bring to a soft boil and immediately remove from heat and continue to stir for 2 minutes. (Options: leave in pan for less dishes to clean or place into a serving bowl. Remove from heat place in baking dish and bake until brown on top 15-20 minutes.) Garnish with paprika and parsley. Serve with pita chips or other toast style crackers. Turn it into a meal by substituting crackers with French Bread.  Serves up to 20 as an hors d'oeuvres
You could substitute cumin or chili powder for old bay and cheddar for the Italian blend for a Mexican alternative.  Mix and match until you have something you like.
This also makes an awesome mushroom stuffer!  Shrimp stuffer! captain stuffer!

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