This recipe was originally published in the Roanoker Magazine, Behind the Page Blog. Please visit theroanoker.com for more yummy recipes and bubbly! During the busy holiday season, these dips solve the “What can I bring?” dilemma. Easy to make, they are always a party favorite. Chesapeake Bay Crab Dip Serve this dip with The Fine…
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Enjoy Special Club Champagne With Chili-Lime Crab Salad
One of my favorite Spring recipes by Sue Zemanick, Food and Wine Magazine (with a few little twists that I enjoy with this salad). I chill appetizer bowls and appetizer forks in the freezer for serving this salad. Chile-Lime Crab Salad With Tomato And Avacado 4 servings 5 tablespoons fresh lime juice 2 1/2 tablespoons vegetable oil…
Chilled Jumbo Lump Crab And Corn Bisque Paired With Uriondo Txakoli Bizkaiko Txakolina
Jumbo Lumb Crab and Corn Bisque 6 servings Place shallow soup bowls and soup spoons in freezer to chill. 3 tablespoons butter 1 small shallot, chopped 2 tablespoons Italian parsley 1 teaspoons Old Bay Seasoning 1 teaspoon freshly ground black pepper 2 ears of corn, cooked and kernels removed from the cob (save kernels from…
