Hot Crab Dip

Here's where I see myself for the rest of the summer:

Evening time, dining outside with good friends, eating a big dish of this Hot Crab Dip with crostini and celery for dipping, plus a chilled glass of white wine to wash it all down.

Yes, seriously. This dip is the real deal. Bring it to your next potluck or BBQ or game night and watch it disappear.

Like any good dip, this one is creamy and cheesy, melty and bubbly. Fresh lump crab meat is mixed into every bite. I amp up the flavor with a few sprinkles of smoked paprika, a glug of Worcestershire sauce, and a shake of celery salt. 2 types of cheese give this dip a little something extra-special: parmesan, for a salty nuttiness, and muenster, for the ultimate meltiness (YES, cheese. I know we aren't supposed to be combining cheese and seafood but for some reason, hot crab dip is a very delicious exception to this rule).

Besides the fact that this dip is so. ridiculously. delicious, it is also sure to become one of your all-time favorites because of how super simple it is to make! Just mix it up, spoon into a casserole dish, sprinkle with parm and bake until golden brown and bubbly. That's it. A few stirs and a little patience is all that stands between you and a perfect summer dip :-)

Here's what you need for Hot Crab Dip* (Print Recipe!)

8 ounces lump crab meat
4 ounces cream cheese, softened
1/4 cup sour cream
1/4 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
2 green onions, white and light green parts only, thinly sliced
1/2 cup grated parmesan cheese, divided
1/2 cup grated meunster cheese
1/2 tablespoon smoked paprika
1 teaspoon celery salt
cracked black pepper to taste
crostini and veggies for serving

Here's what you do

Preheat oven to 350 degrees. In a medium bowl, combine all ingredients except 1/4 cup of parmesan and stir until well combined. Pour into a small casserole dish and spread smooth. Sprinkle remaining parmesan on top and bake for 25-30 minutes until bubbling and golden brown. Garnish with additional green onions or paprika if desired and serve with crostini and vegetables.

Note - depending on the size of your casserole dish, you may want to place the dish on top of a sheet pan to prevent oven spills. This may add 5 to 10 minutes to your cook time.

*Adapted slightly from Will Cook for Smiles

Seared Scallops with Rosemary Pan Sauce

Sometimes, I try to be sophisticated. I put on high heels, maybe a pearl necklace and a peplum shirt. I drink wine from wine glasses and wear burgundy lipsticks.

Sometimes, I fail at trying to be sophisticated. I wear sweatpants and Budweiser t-shirts. I pay $10 for a bottle of wine that I drink out of a solo cup.

Today, however, I outdid myself on many sophisticated culinary levels.

Sorry, here I go tooting my own horn again (see: Homemade Pretzels)--I will try to stop doing that if you promise to try this tasty and elegant scallops recipe...deal?

I love seafood but I rarely find myself cooking it at home. It's tough when you live with someone who doesn't eat seafood.

I thought scallops would be a good place to start my seafood-at-home adventure, which started tonight. These tasty bites are extremely versatile and pair well with many different flavors. For example, bacon. Scallops and bacon love each other.

And I love scallops and bacon.

I used bacon as the base to a buttery pan sauce which is ultimately spooned over the scallops. There is a little flavor building involved, but the finished dish is sure to rock your world.

I crisped up bacon in my new cast iron skillet (can also use a deep, heavy bottomed frying pan).

Then I sautéed mushrooms and spinach in some bacon fat and unsalted butter. Mix in minced garlic along with the bacon bits and set aside.

 

Now we are going sear our scallops...get the skillet good and hot (this is why the cast iron is best...those babies get HOT). Sear in bacon fat and butter for 3 minutes on each side.

Do you see that golden brown crust? When you get that golden brown crust, pat yourself on the back...you've done your taste-buds well. 

After the scallops are cooking we will make our pan sauce, which comes from the Joy of Cooking cookbook (an essential kitchen staple!)

Thinly sliced leeks.

Cooked until nice and brown.

Orange juice, to deglaze the pan and pick up any browned bits from the bottom.

Chicken stock. A sprig of rosemary. Large pieces of orange zest.

A swirl of butter finishes the sauce and makes it ready for serving over our seared scallops.

This sauce can also be made after pan frying chicken breasts, steak, and lamb. I enjoyed the delicate flavor of the leeks and rosemary with the scallops.

To serve, top a bed of spinach with 3 scallops and gently spoon sauce over the crispy tops.

If I were trying to impress a special someone, I think I would make them this dish. The scallops are tender and soak up all the flavors of the salty bacon, sweet orange, nutty rosemary and buttery mushrooms. Everything is cooked up in a single pan, leading to a build up of flavors I can't put into words (and easy clean up). I highly suggest you spoil yourself and cook up some scallops tonight!