This appetizer doesn't involve any actual cooking. It is very easy to make & always goes over well. I have a pic of this dish but it was a little to fuzzy so didn't bother posting it to tinypic.
You will need 1 block cream cheese 1 can crab meat, drained ketchup horseradish
Unwrap cream cheese and place in centre of serving plate. Mix crab meat, about 1 tbsp horseradish (more or less to taste) & enough ketchup to give a semi-runny consistency. Carefully spoon mixture over cream cheese block, patting along the sides to cover the entire block. If not serving right away, I take a couple of paper towels rolled then placed in the perimeter of the plate as for some reason this dish likes to bleed. Remove the paper towels before serving. I use a couple of fancy little cheese knives & serve with a hearty cracker like stone ground wheat crackers.
On Sun, 16 Oct 2005 08:25:16 -0400, in rec.food.cooking, ~patches~ <[email hidden]> hit the crackpipe and declared:
Quoted message said:
This appetizer doesn't involve any actual cooking. It is very easy to make & always goes over well. I have a pic of this dish but it was a little to fuzzy so didn't bother posting it to tinypic.
You will need 1 block cream cheese 1 can crab meat, drained ketchup horseradish
Is this Jimmy Tango? Where is the soup?
Oh and, someone really needs to take that camera away from you, Dearie.
This appetizer doesn't involve any actual cooking. It is very easy to make & always goes over well. I have a pic of this dish but it was a little to fuzzy so didn't bother posting it to tinypic.
You will need 1 block cream cheese 1 can crab meat, drained ketchup horseradish
Unwrap cream cheese and place in centre of serving plate. Mix crab meat, about 1 tbsp horseradish (more or less to taste) & enough ketchup to give a semi-runny consistency. Carefully spoon mixture over cream cheese block, patting along the sides to cover the entire block. If not serving right away, I take a couple of paper towels rolled then placed in the perimeter of the plate as for some reason this dish likes to bleed. Remove the paper towels before serving. I use a couple of fancy little cheese knives & serve with a hearty cracker like stone ground wheat crackers.
Try this
West Indies Salad
Ingredients: 1 pound jumbo lump crab meat 1 mild, medium onion, thinly sliced into rings (Vidalia, if possible) 6 ounces cider vinegar 3 ounces mild flavored Veg. oil 4 ounces ice water
Layer crab and onions. Add salt and white pepper to taste. Mix vinegar, oil, and water and pour over crab meat mixture. Refrigerate overnight, covered with plastic wrap
On Sun, 16 Oct 2005 08:25:16 -0400, in rec.food.cooking, ~patches~ <[email hidden]> hit the crackpipe and declared:
Quoted message said:
This appetizer doesn't involve any actual cooking. It is very easy to make & always goes over well. I have a pic of this dish but it was a little to fuzzy so didn't bother posting it to tinypic.
You will need 1 block cream cheese 1 can crab meat, drained ketchup horseradish
Is this Jimmy Tango? Where is the soup?
Oh and, someone really needs to take that camera away from you, Dearie.
I have a pic of this dish but it was a little to fuzzy so didn't bother posting it to tinypic.
Talk to Kili about camera's. You need a macro lens.
No I need a new camera - period. It's on my Christmas wish list and I have certainly dropped enough highs as to what I want to DH - if he messes up it might be bread pudding for him for a very long time!
I have a pic of this dish but it was a little to fuzzy so didn't bother posting it to tinypic.
Talk to Kili about camera's. You need a macro lens.
No I need a new camera - period. It's on my Christmas wish list and I have certainly dropped enough highs as to what I want to DH - if he messes up it might be bread pudding for him for a very long time!
My wife and I would do the same as in "hint". Now if we find it in a cataloge, we circle it in red and write "HINT" on it , and place it on the others desk.
This appetizer doesn't involve any actual cooking. It is very easy to make & always goes over well. I have a pic of this dish but it was a little to fuzzy so didn't bother posting it to tinypic.
You will need 1 block cream cheese 1 can crab meat, drained ketchup horseradish
<snip>
Sounds good. I make something similar, but I use seafood sauce:
On Sun, 16 Oct 2005 08:25:16 -0400, ~patches~ wrote:
> I have a pic of this dish but it was a >little to fuzzy so didn't bother posting it to tinypic.
Talk to Kili about camera's. You need a macro lens.
No I need a new camera - period. It's on my Christmas wish list and I have certainly dropped enough highs as to what I want to DH - if he messes up it might be bread pudding for him for a very long time!
My wife and I would do the same as in "hint". Now if we find it in a cataloge, we circle it in red and write "HINT" on it , and place it on the others desk.
Pan Ohco
Actually DH & do not do the thing with gifts under the tree and have never done that even though we kept the tradition for the kids as in gifts under the tree. Funny thing yDS has an attitude that likes to come out and it did this past weekened when he made a smirky comment about what we would be getting each other for Christmas. DH had that little twinkle and calmly said *oh I'm pretty sure we're clear what we are getting each other* See the secrete to a good relationship has always been communication. Now I just have to leave a few subtle hints for the kids 🙂
This appetizer doesn't involve any actual cooking. It is very easy to make & always goes over well. I have a pic of this dish but it was a little to fuzzy so didn't bother posting it to tinypic.
You will need 1 block cream cheese 1 can crab meat, drained ketchup horseradish
<snip>
Sounds good. I make something similar, but I use seafood sauce:
Me too, but I use canned salad shrimp instead of crab. That stuff is great. One plate of it is never enough.
This appetizer doesn't involve any actual cooking. It is very easy to make & always goes over well. I have a pic of this dish but it was a little to fuzzy so didn't bother posting it to tinypic.
You will need 1 block cream cheese 1 can crab meat, drained ketchup horseradish
<snip>
Sounds good. I make something similar, but I use seafood sauce:
Me too, but I use canned salad shrimp instead of crab. That stuff is great. One plate of it is never enough.
Carol
LOL - and my variation is to spread the cream cheese out on the plate, spreading the cocktail sauce all over it, then topping with the crab. Sort of like a cream-cheese pizza.
Ingredients: 1 pound jumbo lump crab meat 1 mild, medium onion, thinly sliced into rings (Vidalia, if possible) 6 ounces cider vinegar 3 ounces mild flavored Veg. oil 4 ounces ice water
Layer crab and onions. Add salt and white pepper to taste. Mix vinegar, oil, and water and pour over crab meat mixture. Refrigerate overnight, covered with plastic wrap
I'd change this significantly by using a mixture of rice wine vinegar and lime juice instead of the cider vinegar, cutting out the water, adding a couple sliced habañeros, and then mixing with avocado chunks just before serving. Maybe garnish with cilantro.
I wonder how it would be if you used red onions and pickled them in the vinegar before adding the other ingredients. I just might try that.
Ingredients: 1 pound jumbo lump crab meat 1 mild, medium onion, thinly sliced into rings (Vidalia, if possible) 6 ounces cider vinegar 3 ounces mild flavored Veg. oil 4 ounces ice water
Layer crab and onions. Add salt and white pepper to taste. Mix vinegar, oil, and water and pour over crab meat mixture. Refrigerate overnight, covered with plastic wrap
Is this like what Wintzell's Oyster House in Mobile serves, Pan? That was some great crab salad...
Ingredients: 1 pound jumbo lump crab meat 1 mild, medium onion, thinly sliced into rings (Vidalia, if possible) 6 ounces cider vinegar 3 ounces mild flavored Veg. oil 4 ounces ice water
Layer crab and onions. Add salt and white pepper to taste. Mix vinegar, oil, and water and pour over crab meat mixture. Refrigerate overnight, covered with plastic wrap
I'd change this significantly by using a mixture of rice wine vinegar and lime juice instead of the cider vinegar, cutting out the water, adding a couple sliced habañeros, and then mixing with avocado chunks just before serving. Maybe garnish with cilantro.
I wonder how it would be if you used red onions and pickled them in the vinegar before adding the other ingredients. I just might try that.
Well, at least you left the crab in. Or was that an oversight? <G>
Ingredients: 1 pound jumbo lump crab meat 1 mild, medium onion, thinly sliced into rings (Vidalia, if possible) 6 ounces cider vinegar 3 ounces mild flavored Veg. oil 4 ounces ice water
Layer crab and onions. Add salt and white pepper to taste. Mix vinegar, oil, and water and pour over crab meat mixture. Refrigerate overnight, covered with plastic wrap
I'd change this significantly by using a mixture of rice wine vinegar and lime juice instead of the cider vinegar, cutting out the water, adding a couple sliced habañeros, and then mixing with avocado chunks just before serving. Maybe garnish with cilantro.
I wonder how it would be if you used red onions and pickled them in the vinegar before adding the other ingredients. I just might try that.
Well, at least you left the crab in. Or was that an oversight? <G>
Oh, that's right; I'd use pounded-and-sliced conch instead. :-Þ
> West Indies Salad > > Ingredients: > 1 pound jumbo lump crab meat > 1 mild, medium onion, thinly sliced into rings (Vidalia, if possible) > 6 ounces cider vinegar > 3 ounces mild flavored Veg. oil > 4 ounces ice water > > Layer crab and onions. Add salt and white pepper to taste. > Mix vinegar, oil, and water and pour over crab meat mixture. > Refrigerate overnight, covered with plastic wrap
I'd change this significantly by using a mixture of rice wine vinegar and lime juice instead of the cider vinegar, cutting out the water, adding a couple sliced habañeros, and then mixing with avocado chunks just before serving. Maybe garnish with cilantro.
I wonder how it would be if you used red onions and pickled them in the vinegar before adding the other ingredients. I just might try that.
Well, at least you left the crab in. Or was that an oversight? <G>
Oh, that's right; I'd use pounded-and-sliced conch instead. :-Þ
On Mon 17 Oct 2005 02:48:43a, Carol Peterson wrote in rec.food.cooking:
Quoted message said:
On 17 Oct 2005 04:42:15 -0500, "Bob Terwilliger"
virtualgoth@die_spammer.biz said:
Carol said:
>> West Indies Salad >> >> Ingredients: >> 1 pound jumbo lump crab meat >> 1 mild, medium onion, thinly sliced into rings (Vidalia, if >> possible) 6 ounces cider vinegar >> 3 ounces mild flavored Veg. oil >> 4 ounces ice water >> >> Layer crab and onions. Add salt and white pepper to taste. >> Mix vinegar, oil, and water and pour over crab meat mixture. >> Refrigerate overnight, covered with plastic wrap > > I'd change this significantly by using a mixture of rice wine vinegar > and lime juice instead of the cider vinegar, cutting out the water, > adding a couple sliced habañeros, and then mixing with avocado chunks > just before serving. Maybe garnish with cilantro. > > I wonder how it would be if you used red onions and pickled them in > the vinegar before adding the other ingredients. I just might try > that.
Well, at least you left the crab in. Or was that an oversight? <G>
Oh, that's right; I'd use pounded-and-sliced conch instead. :-Þ
That's better! Sheesh!
Quoted message said:
(I *did* say that the changes were SIGNIFICANT.)
Yes, enough so as to give it another name. Both recipes sound good to me.
Quoted message said:
That you did, that you did. LOL!
Quoted message said:
Bob
Carol
-- Wayne Boatwright *¿* _____________________________
Ingredients: 1 pound jumbo lump crab meat 1 mild, medium onion, thinly sliced into rings (Vidalia, if possible) 6 ounces cider vinegar 3 ounces mild flavored Veg. oil 4 ounces ice water
Layer crab and onions. Add salt and white pepper to taste. Mix vinegar, oil, and water and pour over crab meat mixture. Refrigerate overnight, covered with plastic wrap
Is this like what Wintzell's Oyster House in Mobile serves, Pan? That was some great crab salad...
Ariane
Very similar Ariane, it's a local thing. By the way just heard on T.V the other night that Wintzell's will be reopening in about a week. They will be finished rebuilding after Katrina.
Very similar Ariane, it's a local thing. By the way just heard on T.V the other night that Wintzell's will be reopening in about a week. They will be finished rebuilding after Katrina.
Thanks, Pan, I'd wondered about that. I hadn't heard of "West Indies" to describe that particular salad anywhere else. And good for Wintzell's, I'm glad to hear they're sticking around and will be re-opening!
