Hi, all.
Just an update on the Crab ball/cracker suggestions you guys offered.
First, thanks for those. I've heard of the oyster and buttery club
crackers, but a few others are new to me, so now I'm on a quest to find them
and try them.
Mom had already purchased some Club crackers and Garlic Truscuits to serve
with another dip she was making, so that part went very well.
Unfortunately, the crab ball wasn't a hit. Even though I followed the
recipe, I couldn't get the correct consistency to make it a ball, so I just
left it as a very thick spread. I even refrigerated it once I'd combined
everything except for the cocktail sauce and it was still not even remotely
ready to be formed into a ball though the addition of the cocktail sauce
didn't make it much thinner.
Then there was the taste. Even the most enthusiastic crab people didn't
like it, meaning it was too crabby for my mom and sister. Odd because it
didn't even smell crabby to me and I hate the stuff.
So, I guess I won't be making this dip uh, I mean ball, again. If anyone
tries it and has better luck as far as making it into a ball rather than a
dip I'd love to hear how you did it.
Lisa
Lisa Belville
[email protected]
[email protected]
----- Original Message -----
From: "Lisa Belville" <[email protected]>
To: <[email protected]>
Sent: Thursday, December 22, 2011 12:08 AM
Subject: [CnD] Cracker suggestions, Please
All,
I'm planning on taking this as my appetizer for the family Christmas
dinner. They like crab and I uh, don't. <grin> What kind of crackers
would go with this recipe?
Crab Ball Recipe
Ingredients
list of 5 items
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
2 cups minced crabmeat
1 tablespoon garlic salt, or to taste
1 (12 ounce) bottle cocktail sauce
Directions
list of 1 items
1. In a medium bowl, mix together the cream cheese, sour cream, crabmeat,
and garlic salt. Form into a ball, and place on a serving plate. Cover the
surface
as well as you can with cocktail sauce. Refrigerate for at least 30
minutes before serving.
list end
Lisa Belville
[email protected]
[email protected]
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