Subj : BH&G 2455
To   : All
From : Dave Drum
Date : Mon Apr 19 2021 17:01:52

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Corn & Crab Dip
 Categories: Seafood, Vegetables, Dairy, Cheese, Chilies
      Yield: 10 Servings
 
           Cooking spray
      1 c  Whole kernel corn; thawed
      1 c  Chopped red bell pepper
      2 ts Olive oil
      1 c  Cooked crabmeat; drained,
           - flaked, cartilage removed
           +=OR=+
      6 oz Can crabmeat; drained,
           - flaked, cartilage removed
      1 c  Shredded Monterey Jack
           - cheese w/jalapenos
    1/3 c  Mayonnaise
    1/4 c  Sour cream
    1/4 c  Sliced green onions
    1/4 ts Fresh ground black pepper

MMMMM--------------------------DIPPERS-------------------------------
           Broken tostada shells
           Toasted baguette-style
           French bread slices
           Crackers
 
  Set oven @ 425ºF/218ºC.
  
  Lightly coat a 1-quart quiche dish or shallow baking dish
  with cooking spray; set aside. In a shallow baking pan
  combine corn and sweet pepper. Drizzle with olive oil;
  toss to coat. Roast, uncovered, about 20 minutes or until
  vegetables start to brown, stirring occasionally. Remove
  from oven and let cool.
  
  Meanwhile, in a medium bowl stir together crabmeat,
  cheese, mayonnaise, sour cream, green onions, and black
  pepper. Stir in roasted vegetables. Transfer mixture to
  prepared dish. (To serve today, omit Step 3 and continue
  as directed in Step 4.)
  
  Cover with plastic wrap; chill for up to 24 hours.
  
  Set oven @ 375ºF/190ºC.
  
  If chilled, remove plastic wrap. Bake about 20 minutes or
  until bubbly around edges. Serve with toasted broken
  tostada shells, baguette slices and/or crackers.
  
  Better Homes & Gardens | December 2014
  
  MM Format by Dave Drum - 12 December 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The produce manager is as important to my health as my doctor.

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