I was playing in the kitchen yesterday and came up with this crab spread. I couldn't decide if I liked it or not---even after I ate two rice cakes smeared with the stuff. Adam thought it was too fussy.
But! I got to use my Little Dipper. And I think that thing is just so darn adorable, that everything that comes out of it tastes like princess food. And that can't be a bad thing.
--1 4.25 oz can of crab meat, drained
--2 T prepared horseradish cream
--5 reconstituted sun dried tomato halves
--1/4 cup parmesan/romano cheese
--3 fresh basil leaves
Soak the dried sun dried tomatoes in some hot water until they are soft and pliable. Chop. You could use the sun dried tomatoes packed in oil, but be sure to wring out the oil, or your pate will be awfully oily.
Drain the can of crab and add it to the little crockpot. Add the chopped sun dried tomatoes, the horseradish, chopped fresh basil leaves, and the cheese.
Mix with a fork.
Cover and cook (there isn't a temperature adjustment knob on the Little Dipper) for about an hour.
Serve with pita chips, corn chips, or on rice cakes.
This was good, but maybe a bit too flavorful. I like horseradish, but maybe mixed with both the crab and the sun dried tomatoes was too much. It didn't stop me from eating a bunch, but it might have been better with fewer full-of-flavor ingredients.
The kids had no interest, whatsoever, in giving this dip/spread a try.