Showing posts with label crab dip. Show all posts
Showing posts with label crab dip. Show all posts

Sunday, August 7, 2011

Guest Gail Oust's Layered Crabmeat Spread

Hi Everyone,

I’m Gail Oust, author of the Bunco Babe Mysteries for NAL, and a first-time blogger.  I happened to meet Wendy recently at Malice Domestic, and she kindly invited me to be a guest at Mystery Lover’s Kitchen.  If any of you have ever played bunco (a simple, strictly social, dice game,) you know munchies and drinks are as important as the numbers we roll—sometimes even more so.  

I thought I’d share one my favorites with you for a spread that’s always a big hit.


1 (8 oz.) package of cream cheese
2 Tbs. lemon juice
1 Tbs. mayonnaise
½ tsp. seasoned salt
½ tsp. lemon pepper
¼ tsp. Worcestershire sauce
¾ cup cocktail sauce
1 (6 oz.) can crabmeat, drained
2 cups (8 oz.) shredded Monterey Jack cheese
3 green onions, chopped
½ green bell pepper, chopped
½ cup sliced ripe olives (optional)

Beat cream cheese at medium speed with an electric mixer until smooth; add lemon juice and next 4 ingredients, beating until blended.  Spoon mixture into a 9” serving dish.  Cover and chill at least 20 minutes.

Spread cocktail sauce evenly over cream cheese mixture.  Top with crabmeat; sprinkle with cheese, green onions, bell pepper, and ripe olives if desired.

Serve with assorted crackers or fresh vegetables. 

For fewer calories, I use 1/3 less fat cream cheese, light mayo, and 2% reduced fat cheese.


Once a mystery lover, always a mystery lover.  Former romance writer (historicals) Gail Oust turned to the dark side when a a golf buddy remarked that something smelled rotten in the underbrush.  "Maybe it's a dead body" comment became the basis for Bunco Babe Mysteries.  Shake, Murder, and Roll, released in May is the third of the series.  Be sure to visit Gail's website.

Saturday, November 20, 2010

Hot Seafood Dip

I have just returned from the New England Crime Bake
in Dedham, MA. It was a great conference on
many levels. First, I got to have a long
chat with Charlaine Harris. I have to say, she is a
genuine soul. I learned so much just chatting with her.
Really, I can't say enough nice things about her.

Jenn and Charlaine Harris!

Second, I didn't faint when I met Dennis Lehane.
I call that a triumph!

And finally, I got to make a bunch of new friends
(Hi, Leigh Ann), talk shop with writers from
all over New England *AND* I got to visit my family;
Lunch with dad, crashing at my brother's for a few
nights and the banquet with Mom. Good times!

Now I am doubly fortunate because my sister-in-law,
Natalie, is one of those cooks who can have a potato
and two canned goods in her pantry and knock your
socks off with what she can create out of it.
Seriously, I live in awe of her culinary skills.
She's such a love, she prepared a seafood stew that
was to die for while I was there.

So, since I'm a little homesick, I thought I'd
share one of her other yummy seafood recipes.
Now, I've been to her parties. People throw elbows
and tripping has been known to happen when she
brings this baby out of the oven. So be warned!


12 oz cream cheese, softenend
1/3 cup minced green pepper
1/3 cup chopped green scallion
2 tblspns lemon juice
1/2 tsp WORCESTERSHIRE sauce
1/2 tsp salt
dash garlic powder
6 oz can crab, drained
4.5 oz can shrimp, drained
6.5 oz can minced clams, drained
1/4 cup slivered almonds

In medium bowl, blend cream cheese, green peppers, onion,
lemon juice, W. sauce, salt and garlic powder. Stir in
crab, shrimp and clams.
Turn mixture into a 1 qt ungreased casserole or oven
proof serving dish. Sprinkle with almonds.
Bake at 350 degrees for 30 min until bubbly around edges.
Serve with crackers and veggies. Makes 4 cups.


BUTTERCREAM BUMP OFF -- Available January 2011
"A sublime mystery" -- Harriet Klausner