Not so crabby now

27 Dec

It wouldn’t be Christmas Eve without this molten pleasure: photo-3

It’s a secret weapon at our family cocktail gathering. Not much to look at, (as you can tell!) so you’d better have a worthy vessel to serve it from. Perhaps it’s time for a Le Creuset mini cocotte or two?

UPDATE! Thanks to a generous and thoughtful friend who gave us this for Christmas, we now have a delightful tiny crock to serve in. Many thanks.

Something about seafood, silver serving dishes and cocktail forks makes us very happy. We adore our Christmas Eve ritual: a seemingly endless buffet of hors’ d’oeuvres and wine, followed by a sit down dinner with sherried French onion soup, good greens with chevre, pecans and pomegranate gems, and, of course, our newest favourite: la buche de Noel.

IMPERIAL CRAB DIP
Chevre
1/2 pack MacLaren’s Imperial Sharp Cold Pack Cheddar Cheese 250g
1 can crab meat (picked over)
2-3 minced garlic cloves
2 minced green onions
1 tsp dijon
2 tbsp mayo or cream cheese to loosen
2 tsp hot sauce
1 tbsp fresh lemon juice
Blend ingredients and bake in a preheated 350 degree oven for 30 minutes, or until bubbling. Add a squeeze of fresh lemon just before serving.

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