Suddenly it’s October. What a shock to the system. Somewhere (not here in Los Angeles were our temperature today was north of 80’), the first hint of fall is in the air. Before we know it, year-end holidays will be knocking at our door along with the guests that always make this time of year very special.
Personally it is my favorite time of year and it’s made even better by a chill in the air (very late at night for those of us in Southern California). Regardless, it makes for wonderful evenings filled with friends, so fire off the invitations and chill the champagne; over the next few weeks I will share recipes that will start any evening on the right foot!
Hot Crabmeat Dip (Serve with a dry champagne like Billecart Salmon Brut)
8 oz. fresh crab meat
8 oz. cream cheese
2 tablespoons butter
2 tablespoons mayonnaise
Two dashes of Worcestershire Sauce (to taste)
Garlic Salt (to taste)
Grated white onion and the juice of a lemon (both to taste)
Use a whisk to blend the cream cheese, butter and mayonnaise.
Add the seasonings and blend well.
Mix in crabmeat and place in a buttered casserole dish.
Please in a 350’ pre-heated oven and bake until the edges turn brown.
Serve with water crackers or toast points for dipping.
