Another month, another late LetsLunch post...
Sadly, I worked nights most of this past week, so I didn't do much cooking of meals, much less than side dishes. With it being my second-to-last week on the job, I used my free mornings instead to meet up with my former team in one of our bureaus for lunch, ran errands and got a spa facial on Friday. :)
I am SUPER excited to get started at my new gig at the Cooking Club. Hopefully that means this blog will start to get a little more love (though, it's entirely possible it goes in the other direction for the first few months while I get settled).
But, I will still continue to meet up with my world-wide LetsLunch group for our virtual food date once a month. This month, we chose festive holiday sides and festive family side dishes (I think...).
I made this for a potluck last night and from the empty dish we brought home at the end of the night, it seems to have been a hit.
This is my mom's Hot Crab Dip. She usually only makes it at Thanksgiving and Christmas, and every year, I think I end up single-handedly devouring at least half of it.
Mom's recipe calls for 1 block of cream cheese to 1 can of lump crab meat. This is a double batch and it fills a medium-sized round corning-ware dish.
Season the drained crab meat with two teaspoons of prepared horseradish (or more, to taste. I use heaping teaspoons). Also preheat your oven or toaster oven to 375.
Dried onion flakes, three teaspoons. You could probably use real onion (though a bit less, they're very strong) or some thinly sliced scallions if you're feeling extra fancy. Also sprinkle some salt and pepper at this point.
Mix in two blocks of cream cheese. This works a lot better when you leave the cream cheese out for a bit, maybe near a warm oven. These were right out of the fridge, and it was a pain to mix.
Finally add milk a spoonful at a time and continue mixing. Add no more than two tablespoons of milk (but usually ends up needing much less).
Bake uncovered for 20-30 minutes until warmed through and slightly browned on top. Cool before serving or risk seriously burning the crap out of your mouth. Serve with crackers or bread.
LetsLunch is a monthly virtual lunch date among food bloggers from around the world. Our fearless leader, Cheryl Tan can be found at www.atigerinthekitchen.com Want to join us? Search the #LetsLunch hashtag on Twitter and ping any one of us with your info. I'm @emmacarew
Here's a round-up of what everyone else posted this week:
Charissa‘s Coconut Date Balls at Zest Bakery
Cheryl's Auntie Jane's Potato Gratin at A Tiger In the Kitchen
Eleanor‘s Easy Festive Stir-Fry at Wok Star
Ellise‘s Lime-Chipotle Carrots at Cowgirl Chef
Felicia‘s Chinese Butterfly Cookies at Burnt-Out Baker
Grace‘s Fruitcake at HapaMama
Joe‘s Maine Homestead Holiday Dishes at Joe Yonan
Linda‘s Baked Salad at Free Range Cookies
Linda‘s Trinidadian Baked Pastelles at Spicebox Travels
Lisa‘s Potato Latkes at Monday Morning Cooking Club
Lucy‘s “Not My Mama’s” Black-Eyed Peas & Greens at A Cook And Her Books
Maria‘s Grandma Dorothy’s Deviled Eggs at Maria’s Good Things
Patrick‘s Baby Pecan Pies at Patrick G. Lee
Rebecca‘s Grandmother Martha’s Potato Kugel at Grongar Blog
Steff‘s Sweet Potato Casserole with Pecan Crumble at The Kitchen Trials
Victor‘s Roasted Parsnips, Carrots & Delicata Squash Tossed With Sauteed Mustard Greens at The Taste of Oregon