January 30, 2013

superbowl entertaining


The Superbowl requires you to bring your entertaining “A” game, which is why I brought out Dungeness crab.

For the menu, I made a crab artichoke dip, mini crab cakes served up on a cake stand, vegetable platter for dipping and peppadew peppers stuffed with farmer’s cheese. Peppadews are perfectly tangy, with a sweet and spicy kick.

I am off to San Francisco this weekend for birthday celebrations and work next week. Allen is still distraught over the fact that I was in the city when the Giants won the World Series, and will be there this weekend for the Superbowl. What can I say, I’m sorry?

P.S. Taking a picture of the dead, but very alive looking crab, really creeped me out. I don’t know, there’s something about crabs you just can’t trust.





Artichoke and Crab Dip
Serves a hungry crowd


8 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded
11/2 cups thawed, chopped frozen artichoke hearts
8 ounces cream cheese
5 tablespoons mayonnaise
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder


Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, combine the cream cheese, artichoke, mayonnaise, crabmeat, garlic powder, red pepper flakes, salt and pepper. Spread mixture into a 1 quart baking dish.

Bake for 20 minutes in the preheated oven. Remove baked crab dip from the oven, and stir well. Serve hot.


Mini Crab Cakes
Makes 24


8 ounces cream cheese, room temperature
3/4 cup finely grated Parmesan cheese, divided
1 large egg
1/4 cup sour cream
1 teaspoon finely grated orange peel
1/2 teaspoon finely grated lemon peel
4 teaspoons plus 2 tablespoons chopped fresh chives, divided
1/4 teaspoon coarse kosher salt
Large pinch of cayenne pepper
6 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded
1 cup panko (Japanese breadcrumbs)
1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans
Fresh chives, cut into pieces


Using electric mixer, beat cream cheese in medium bowl until smooth. Add 1/4 cup Parmesan and egg; beat to blend. Beat in sour cream, citrus peels, 4 teaspoons chopped chives, coarse salt, and cayenne pepper. Fold in crabmeat.

Preheat oven to 350°F. Generously butter 2 mini muffin pans. Toss panko, 1/2 cup Parmesan, and 2 tablespoons chopped chives in small bowl. Drizzle 1/4 cup melted butter over, tossing with fork until evenly moistened. Press 1 rounded tablespoon panko mixture into bottom of each muffin cup, forming crust. Spoon 1 generous tablespoon crab mixture into each cup. Sprinkle rounded teaspoon of panko mixture over each (some may be left over).

Bake crab cakes until golden on top and set, about 30 minutes. Cool in pans 5 minutes. Run knife around each cake and gently lift out of pan.

Arrange crab cakes on serving platter; sprinkle with chives.

  • Alison Acuna

    Good for you for taking the picture of the crab. It looks so tasty! I always hesitate taking pictures of meat but yours turned out so lovely that I will have to give it a go.


    […] you read this post, you already understand my love for peppadew peppers, so you can’t blame me that I jumped on this […]