It's the last game of the regular season. This is no time to sit back and relax! We need to put in the effort and end the season with a win and division title. So this week's recipe is going to take some effort, but the rewards will be sweet - well actually it's savory... LET'S DO THIS!
Hot Crab Dip
2 (8 ounce) packages cream cheese, softened
4 tablespoons mayonnaise
2 cup shredded Cheddar cheese (I use Kraft triple cheddar)
1 (16 ounce? The big can) can crabmeat (refrigerated section)
2 tablespoons fresh lemon juice
2 teaspoons hot sauce
2 tablespoons Worcestershire sauce
Paprika, for garnish
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the cream cheese, mayonnaise, Cheddar cheese, crabmeat, lemon juice, hot sauce and Worcestershire sauce. Transfer to a 13X9 inch baking dish (spray with pam first). Sprinkle with paprika.
Bake in the preheated oven 30 minutes, or until golden brown and bubbly.
Serve with Garlic toasts:
1 Stick butter, softened
3 tablespoons extra virgin olive oil
½ tsp Garlic salt
½ tablespoon garlic powder
1 tsp dried parsley
2 French bread baguettes (they are long, skinny about 2-3 inches in diameter)
Mix first 5 ingredients together and set aside. (Butter must be soft). Preheat the oven to Broil. Cut the bread into ½ inch wide discs. Very lightly, spread a thin layer of butter mixture on both sides of the bread. Lay bread flat on broiler pan. Place in heated oven and keep an eye on it or they WILL burn. When you see the first side getting golden brown, remove from oven, flip them over and repeat until the second side is golden brown. (Usually less than 5 minutes per side). Place on tray and serve with crab dip.