Cold Crab Dip
Friday evening I served my husband snow crab legs for dinner. This time he didn’t eat all of the crab legs (a first!) and while I was wondering if they’d re-heat well, it occurred to me that some people actually eat something known as crab dip. And then it dawned on me that such a thing would work perfectly well with Saturday’s planned lunch of veggies & dip, crackers, pretzels & cheese. I went off into the land of the internet in search of a recipe that I already had all of the ingredients for, and I came across this one: http://www.food.com/recipe/cold-crab-dip-379447
My first task was to coax the remaining crab legs into surrendering their meat and determine how much I actually had. I suggested to my husband that he do this, but it worked out that he was gone and I was at home when this needed done (think he planned that? Ha!) I ended up with about 4 ounces: This meant I’d be preparing about a third of the recipe. I had an already opened package of cream cheese in which enough remained for the dip: But instead of getting out the mixer, I chose to stir it by hand until it was smooth and ready to accept the remaining ingredients: (Don’t add other ingredients to cream cheese before first stirring it, or you’ll likely end up with a lumpy result.) For the remaining ingredients I used these: and a squeeze of juice from a half a lemon I had in the refrigerator. The end result was this: And my husband’s verdict? Well, he ate about half of the dip at lunchtime and finished the rest off as a snack later on.