#AceFoodNews – Featured Recipe:April.12: Warmer weather makes for more get-togethers and nothing goes with a get-together like dip.
(As the recipe did not have a picture this is one l found)
This week’s recipe features a twist on a favorite.
Crab Artichoke dip
1 T butter + 1 T butter
1/2 cup finely minced onion (about one medium onion)
1 pound cream cheese
1 tsp Worcestershire sauce
1 tsp horseradish
1/2 tsp Old Bay seasoning
5 dashes Tabasco sauce
14 oz. can artichoke hearts/bottoms
1 lb. crab meat, cartilage removed (special or lump ok)
1/4 cup Parmesan cheese, grated, scant 1 oz.
2 T pancko (or any dry) bread crumbs
1 cup (or one 10 oz. package) frozen spinach, wrung dry
1. In a sauce pan, sauté the onions in the butter until they are soft but not brown.
2. Add the cream cheese and stir it over low heat until it is soft.
Add the Worcestershire, horseradish, Old Bay, and Tabasco. Stir until well blended.
3. Fold in the spinach, artichokes and crab meat.
4. In a skillet, heat 1 T butter and sauté breadcrumbs until golden
5. Put the cheese mixture in a shallow baking dish, about one inch thick.
6. Mix breadcrumbs and Parmesan. Sprinkle evenly over the top.
7. Bake in a 400 degree oven for 30 minutes. The cheese should be brown on top and the sides should be bubbling.
8. Serve with good quality crackers or toasted baguette (try Firehook Bakery’s Lavash)
Susan Delbert joined The Fourth Estate Restaurant at the National Press Club as Executive Chef after working at The Old Ebbitt Grill in Washington, D.C. as Sous Chef for several years. Delbert has worked in several Washington restaurants, including The Oval Room, BeDuCi in Dupont Circle and Gerard’s Place. She started her culinary career as a Front of the House Maitre d’ in Clyde’s of Chevy Chase. She trained at the Culinary Institute of America in Hyde Park, N.Y., where she graduated at the top of her class. She was an invited participant in an Italian regional cooking program sponsored by the Italian Trade Commission.