Crabby Saturdays

Why do you want to stay at a bed and breakfast owned by a couple from Maryland?

Because on some Friday nights we like to get a couple dozen steamed crabs–just like at home (well, not just like at home…at home a dozen crabs are a Ulysses S. Grant, plus a couple of Alexander Hamiltons; whereas in Florida they’re closer to an Andrew Jackson. Just Jackson–with a couple of George Washingtons left over).

Now, we can only eat about a dozen crabs between us. What are the extras for? Why, we pick them and make a delicious fresh crab dip for our guests, of course!

We have a couple of recipes that we like, but here’s the one that we’re using today:

Sandy’s Old Line State Crab Dip

1 tbsp butter
2 packages cream cheese (8 oz. each)
1 tsp horseradish sauce
5 dashes tabasco sauce
1/2 lb. crab meat
1/2 cup finely minced onion
1 tsp Worchestershire sauce
1/2 tsp. Old Bay seasoning
1-14 oz. can artichoke hearts
1/4 cup parmesan cheese

Saute the onions in the butter until they are softened but not brown.

Add the cream cheese, and stir it over low heat until it is soft. Add the Worchestershire, horseradish,

Old Bay, and Tabasco. Stir until well blended.

Fold in the artichokes and crab meat.

Put the mixture in a shallow baking dish (about 1-1/2 inches deep).

Sprinkle the parmesan cheese evenly over the top

Bake in a 400 degree oven for 30 minutes. The cheese should be brown on top and the sides should be bubbling.