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My Best Recipe . . . A Crab Dip by Way of Virginia
Beach

September 21, 1989

"This is a recipe that a girlfriend and I concocted one rainy afternoon when I was living back East in Virginia Beach, Va.," Catherine L. Kennedy writes. "Everyone who tastes it always comes back and begs for more. I hope you enjoy it as much as everyone else."

CHESAPEAKE BEACH CRAB DIP

2 (8-ounce) packages cream cheese, softened

1 (8-ounce) carton sour cream

1 (16-ounce) package Jack cheese, shredded

1 cup finely chopped green onions

8 ounces cooked crab meat, cut into small pieces

Combine cream cheese with sour cream and Jack cheese in microwave-proof container. Microwave on MEDIUM few minutes, stirring occasionally, just until all cheese is melted and creamy. (Or heat on conventional range in top of double boiler over simmering water until melted.) Remove from heat and stir in green onions and crab. Heat just to warm. Serve as dip with thin crackers. Or thin with white wine to saucy consistency and serve over baked potatoes or hot pasta. Makes 4 to 6 servings.

--CATHERINE L. KENNEDY

Van Nuys

The Times pays $10 for readers' recipes published. Send an unusual and unpublished recipe to My Best Recipe, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Write how you got the recipe, how you use it, and include name, telephone number and address. Recipes become the property of The Times and will not be returned. Allow three weeks for payment after publication.

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