"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 Hot Crab Dip, by Nancy Moore, is from A Taste of the Spirit - Book II,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 lb.Velveeta 6 1/2 oz. can crab meat, well drained 4 oz. cream cheese 1/2 c. sour cream 2 T. minced onion 1 c. chopped mushrooms
Combine and heat in microwave 4 minutes. Stir. Cook an additional 4 minutes. Serve with soft bread sticks or tortilla chips.
When John and I were serving Trinity UMC in Greenville, the UMW women had a spring luncheon with recipes submitted to the paper. When the paper came out, my recipe read, "Pastor's wife shares her "Crap Dip". Oh dear.
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