Happy 1st Day of Christmas. No I don't have a Partridge recipe to share with you today but I do have a wonderful, creamy and cheesy seafood dip recipe that is perfect for your next gathering during this 12 Days of Christmas.
"It's party time - or maybe not. How do you celebrate New Year's Eve? Special dishes and Champagne cocktails? Comfort food and hot toddies? Whether you stay up till midnight or turn in early, your recipe and post should be an ode to your family's New Year's Eve traditions."
We don't really have any New Years Eve Traditions. When we were young and working as street cops we worked every NYE and often were kept over since we were on afternoons and our shift ended at Midnight.
When we got older and went to day shift, we usually spent NYE with the kids sometimes making it until midnight but usually not.
Now....Frank usually stays awake until midnight but I seldom do. This year we are having our neighbors over for dinner on NYE and then we will visit and probably play some games. I don't have any idea if they stay up until midnight. They are all around ourr age so if they are anything like me...probably not LOL.
But while they are here I am going to have some snacks available and one of those snacks is going to be this wonderful crab dip served on crackers or some crusty bread. It is cheesy, creamy and delicious. The perfect ending to what has been a very trying year for us.
Let's see what the others are serving this New Years Eve......
- ABC Dip (Artichokes, Brie and Crab) from A Day in the Life on the Farm
- Crispy Pimento Cheese Cups from Palatable Pastime
- Ham and Brie Crostini with Jam from Making Miracles
- Neapolitan Cake from Amy’s Cooking Adventures
- Pepperoni Pizza Meatballs from Food Lust People Love
- Trollkrem - Norwegian Lingonberry Dessert from Pandemonium Noshery
- Wine Fruit Cake Sneha’s Recipe
ABC Dip (Artichoke, Brie and Crab)
Ingredients
- 1/2 small onion, diced
- 2 t. olive oil
- 1/4 c. dry white wine
- 4 canned artichoke hearts, drained and roughly chopped
- 1/2 c. heavy cream
- 1 wheel Brie cheese, rind removed, cut into cubes
- 1 t. Dijon mustard
- zest and juice of 1/4 lemon
- dash of Worcestershire sauce
- dash of hot sauce
- 1 t. dried tarragon, crushed
- 1 (6.5 oz) can lump crab meat, drained and picked over
- Seasoned bread crumbs
Instructions
- Heat the olive oil in a small skillet over med high heat. Add the onions and cook until fragrant and softened. Add the wine, bring to a boil, reduce heat and cook until liquid is nearly gone.
- Stir in the cream and artichokes, cook for a minute and then start adding the brie, a little at a time, stirring until melted. When all of the brie has been added, remove from heat and stir in the Dijon, Worcestershire, hot sauce and tarragon.
- Spread the crab meat in the bottom of a 1 qt. baking pn that has been treated with olive oil spray. Pour the artichoke mixture over the crab and sprinkle with a handful of seasoned bread crumbs.
- Place in a preheated 400* oven for 10-12 minutes until hot and bubble and the bread crumbs have browned.
- Serve with crackers or slices of good bread.
Notes:
Adapted from a recipe found in Cuisine at Home, Issue # 72
Nutrition Facts
Calories
93.02Fat (grams)
3.56Sat. Fat (grams)
1.82Carbs (grams)
12.03Fiber (grams)
3.28Net carbs
8.75Sugar (grams)
2.60Protein (grams)
3.91Sodium (milligrams)
279.55Cholesterol (grams)
13.94
Looks scrumptious !
ReplyDeleteThank Cathy.
DeleteDip looks super yummy!
ReplyDeleteI can't make it until midnight either, unless we are celebrating New York time!
ReplyDeleteI am New York time Karen....I actually slept in until after 7 this morning so perhaps I can make it tonight LOL.
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