Loaded with light and fresh flavors, Chicken Pho is a fun twist on the same-old-same-old bowl of chicken noodle soup. The broth is best made ahead of time, in either a slow cooker, or on the stove top. Then allow it to cool completely and skim off any congealed fat. The poached chicken and rice noodles can also be made ahead for time saving purposes.

Recipe

Crab Cake Dip

by Kelly @ Evil Shenanigans on December 23, 2009 in Appetizers, Warm Dips

5.00 Mitt(s) 1 Rating(s)

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Recipe Description

Creamy dip with all the best flavors of crab cakes!

Preparation Instructions

Heat the oven to 350 F and spray a small casserole dish with nonstick spray.

In a medium bowl, combine the cream cheese, mayonnaise, lemon juice, Old Bay, and mustard powder until smooth.

In a pan over medium heat, melt the butter. When it begins to foam, add the onions and bell pepper. Season with salt and pepper. Cook until soft, about three to five minutes. Add the garlic and cook for thirty seconds.

Pour the vegetable mixture into the cream cheese mixture and mix well. Add the crab and fold in gently.

Pour into the prepared dish and top with the panko bread crumbs and parmesan cheese.

Bake for 45 to 55 minutes, or until golden brown and bubbly. Allow to cook for five minutes before serving.

Serve warm. Enjoy!

Ingredients

3 ounces, weight Cream Cheese, At Room Temperature
¼ cups Mayonnaise
1 Tablespoon Fresh Lemon Juice
½ teaspoons Old Bay Seasoning
½ teaspoons Dry Mustard Powder
1 Tablespoon Butter
½ cups Diced Onion
¼ cups Diced Red Bell Pepper
1 clove Garlic, Minced
6 ounces, weight Lump Crab Meat
¼ cups Panko Bread Crumbs
2 Tablespoons Fresh Grated Parmesan Cheese
Salt And Pepper

6 Comments | Be the first to comment!

Comments

shecancook2 on 12.23.2009

this looks fantastic!!

MS Hospitality on 12.26.2009

This will be on my New Year’s Day Menu!

jimikemike on 1.6.2010

This was good, but there are a couple things I would do differently. First off, I would leave off the bread crumbs – they detracted from the dish and we all tended to dig around it. The second thing I would recommend, is NOT to make it ahead of time. I prepped everything, threw it in the fridge for two hours, and then pulled it out and baked it. By putting it off baking it, it lost some of it’s YUM factor. The crab flavor really overtook everything in a not good way. I will definitely make it again – it really was delicious, but I will leave off the bread crumbs & I will bake it as soon as I mix it!

suefarrant on 1.22.2010

Just made this. It is easy and delicious. Did not have fresh red pepper on hand so used roasted red peppers from a jar. I took jimikemike’s advise and left out the crumbs…it was all sooo yummy. I also used a shallot instead of an onion as I thought it would be a little milder flavour.