This easy, yummy dip can be whipped up just minutes before guests arrive and served warm with crusty bread or crackers.
This has become my new favorite dish to take to friends or to serve at parties.
2 cans lump crab
1 8 oz package of cream cheese
1 cup mayonaise
1 cup sour cream
1 cup shredded cheddar cheese
1 chopped yellow or red pepper
5-6 chopped green onions
1 1/2 tsp cayenne pepper
1 tsp or to taste garlic salt
Mix the ingredients well and top with some extra shredded cheese.
Bake in the oven at 350 degrees for 15-20 minutes.
3 cups flour
1/4 teaspoon instant yeast
1 1/2 teaspoons kosher salt
2/3 cup walnuts, chopped
1/2 cup Thompson raisins
1 2/3 cups water
Cornmeal or more flour as needed
Combine the flour, yeast, and salt in a large bowl. Add the walnuts and raisins and stir to distribute. Pour the water over the flour mixture, then use a rubber spatula to mix them together and form a soft, ugly dough. Cover with plastic wrap and leave to rise for about 12 hours, until there are bubbles across the top.
Dump the dough out onto a floured, non-terrycloth dishtowel. Let it rest for 15 minutes. Then, using as little flour as possible, shape the dough into a ball by folding the ends in. Turn onto a cornmeal-dusted non-terrycloth dishtowel, seam side down. Dust with more cornmeal, then cover with another towel. Leave for two hours. (That’s Santa’s rise.)
When there’s a half hour left to go of this rise, preheat the oven to 450°F and put a covered, heavy pot in the oven.( I use my 5.5 quart LeCreuset to achieve a well-proportioned loaf.) When the dough is ready, carefully take the pot out of the oven. Dump the dough, seam side up, into the pot and shake it to spread evenly. Cover and bake for 20-30 minutes. Uncover and bake for another 15-30 minutes, until deeply brown and crusty. Let the bread rest as long as you can before slicing into it.
I store my bread in an airtight baggie, even though this makes the crust soft. To “re-crust” a whole loaf, you can dab it all over with water and bake for about 10 minutes in a 450°F oven. If you’re going slice by slice, just toast to rectify the crust.
This bread was hearty and delicious on a long ski week in Steamboat Springs Colorado and travelled well in ski jackets for mountain top noshing!
It toasted up so nicely.
Warm bread and cold butter on a snowy mountain morning!