a trans-locational interactive cooking experience
explorations of
culinary tradition
individual innovation
ingredient availability
and the possibilities
of shared experiences
using internet
technologies
culinary tradition
individual innovation
ingredient availability
and the possibilities
of shared experiences
using internet
technologies
Hot Crabmeat Dip
From Tania Chandler, Arnavutköy, Istanbul, Turkey
As part of Virtual Chef Bites - Open House
Ingredients:
• 1 200 gram package cream cheese (I like Fidella), softened
• 1 small packet Red Tiger crabmeat (fake)
• 2 tablespoons mayonnaise
• 1/3 cup dry white wine or more so the concoction can be spread on a cracker
• 1 teaspoon mustard
• 1 teaspoon confectioners’ sugar
• 2 tablespoons chopped onion
• 1 teaspoon seasoned salt
• Dash of Outerbridge’s Hot Peppers Sauce or Tabasco, optional
Preparation:
Cook all together in a heavy small pot on the stove. Do not beat. Pour into a small baking dish. Bake at 350° until slightly brown and bubbly. Serve with pita toasts or other similar not too spicy crackers. Can be frozen and reheated, but you may need to add more wine if it is too dry.
As part of Virtual Chef Bites - Open House
Ingredients:
• 1 200 gram package cream cheese (I like Fidella), softened
• 1 small packet Red Tiger crabmeat (fake)
• 2 tablespoons mayonnaise
• 1/3 cup dry white wine or more so the concoction can be spread on a cracker
• 1 teaspoon mustard
• 1 teaspoon confectioners’ sugar
• 2 tablespoons chopped onion
• 1 teaspoon seasoned salt
• Dash of Outerbridge’s Hot Peppers Sauce or Tabasco, optional
Preparation:
Cook all together in a heavy small pot on the stove. Do not beat. Pour into a small baking dish. Bake at 350° until slightly brown and bubbly. Serve with pita toasts or other similar not too spicy crackers. Can be frozen and reheated, but you may need to add more wine if it is too dry.