"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Back River Crab Spread, by Michelle Rice, is from The Rice Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 -8oz. packages cream cheese, softened 1 cup sour cream 4 heaping Tablespoons mayonnaise juice of 1/2 lemon 2 - 3 teaspoons Worcestershire sauce 1 teaspoon dry mustard 3 shakes garlic salt 1/2 cup (2 ounces) grated cheddar cheese, divided 1 pound fresh lump crabmeat
I usually add chive cream cheese and also more cheddar.
Preheat oven to 325. Combine all ingredients except 1/4 cup cheddar cheese and crabmeat. Mix until creamy, then gently stir in crabmeat. Spoon into 1 1/2 quart ovenproof serving dish. Top with remaining cheese and bake 30 minutes. Serve hot with crackers or toast points.
15 to 20 servings
Serving this in the summer in Wellfleet is payoff for all the hard work everyone puts in to get the crabmeat. Going out on the boat and getting crabs in the lobster pots, cooking them and then sitting around the table for hours to get the meat. This spread is a just reward.
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