Rich Creamy Crab Dip - Indiana Jones And The Last Crustacean
I'm making the best crab dip you will ever have!
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Crab dip:
Prep time: 5 minutes
Cook time: 30 minutes
1. In a large mixing bowl add 1 tsp dill, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 teaspoon paprika.
2. in the large mixing bowl add 1 ounce of shredded parmesan, 8 ounces of cream cheese, 8 ounces of crab, 4 large basil leaves (sliced), 1 Tbsp of sliced chives, and the juice of half a lemon. Salt and pepper to taste.
3. Combine all ingredients in the mixing bowl with a spatula or hand mixer.
4. Cut the top off of your sourdough bread bowl and hollow out being careful to leave enough on the inside for the dip to not soak through.
5. Add the contents of the mixing bowl to your hollowed out bread bowl, add the top back on, and wrap in foil.
5. Place the bread bowl on a baking sheet and bake on the top rack of your oven at 350 for 10 minutes.
6. After 10 minutes remove the bread bowl from the oven and unwrap the foil halfway down the bread bowl.
7. Remove the top of the sourdough bread bowl and add shredded parmesan to the top of the dip.
8. Add your bread bowl on the baking back to the oven on the top rack and allow to bake at 350 for another 20 minutes or until the cheese has melted on top.
9. Remove from oven and add to your favorite charcuterie board with anything you enjoy for dipping. I would suggest celery, pretzel chips, and peppers to break through the creaminess of the dip.
10. Enjoy your holy grail of sharable appetizers!
EASY, CRISPY CAULIFLOWER PIZZA CRUST
Hello my healthy cooks, this week I’m making one of the most epic and colorful recipes yet, and one you’ve been requesting a bit over on Instagram… it’s my Cauliflower Crust Pizza!
This one is super fun to make at home, customizable with your favorite ingredients. It does take a little time in the oven, but the whole process is fun and a great thing to make with the family on a weekend. You probably won’t have leftovers… but if you do they are great heated up for another weeknight meal or lunch later on! Tell me what you top yours with in the comments or over on Instagram @dan_churchill! I mean… look at that epic saucy goodness!
Get the full recipe here:
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For more healthy recipes like this one, check out my Healthy Cook: $5 Meals Ebook here!
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Lobster Thermidor: A Step-By-Step Guide | Chef Jean-Pierre
Hello There Friends, Lobster Thermidor is a Classic and very Special Dish. Now I know it can be quite expensive so serving it for a special dinner is sure to impress anyone. Follow this Step-By-Step Guide to make this amazing dish and let me know what you think in the comments below!
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Demeyer Reduction Sauce Pan:
❤️ Lasagna Pan:
❤️ Silicone Spatulas Set of 3:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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S01:EP13 - Crispy Thin Crust Pizza (Keto Pizza, NOT Fathead Dough, Keto Pizza Crust Almond Flour)
This is probably the most ambitious episode of Kettle and Bones produced so far, and we owe it to one of the greatest foods ever to be invented on Planet Earth: The Pizza.
I don’t think anything else needs to be said.
This is not a cauliflower crust or Fathead dough crust, by the way (there’s nothing fundamentally wrong with these, mind you, but…. c’mon. They're not bready and crunchy, and deep down you know it). Our keto pizza crust is based on oat fiber and almond flour, and it cooks up crispy, crunchy, and delicious.
We’re topping this delicious almond flour pizza crust with the finest ingredients, simply prepared without unnecessary ado.
Crispy, melty pizza is back on the menu.
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Shop this Episode's Featured Ingredients*
Anthony's Organic Oat Fiber, 1.5 lb -
Nature's Eats Blanched Almond Flour, 4 lb -
Anthony's Vital Wheat Gluten, 4 lb -
Anthony's Xanthan Gum, 1 lb -
SAF Instant Premium Yeast, 1 lb -
Swerve Erythritol Sweetener, Confectioners -
Shop this Episode's Featured Gear*
CucinaPro Pizza Stone, Rectangular 16 x 14 -
New Star Aluminum Pizza Tray, 16 inch, Pack of 6 -
*Purchases made through affiliate links benefit Kettle and Bones, at no additional cost to you. Thank you for your support!
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You'll need:
For the dry ingredients:
1 part almond flour
1 part oat fiber
2 part vital wheat gluten
Xanthan gum
Erythritol sweetener
Salt
Set aside a small bowl with equal parts vital wheat gluten and almond flour to dust the kneading surface and pizza peel.
For the wet ingredients:
Warm water
Honey
Yeast (recommend instant yeast)
Eggs (2 for the quantity we made)
Olive oil
For the sauce, you’ll need:
Whole, peeled San Marzano Tomatoes
Olive oil
Salt
Freshly ground black pepper
Red pepper flakes
Dried oregano
Fresh basil
Garlic
For the toppings:
(The sky is the limit, but today we made:)
The Supreme
Low-moisture mozzarella
Uncured salami
Sweet Italian pork sausage
Prosciutto ham
Sweet mini bell peppers
Red onion
Black olives
Cremini mushrooms
The Italian Chicken
Low-moisture mozzarella
Fresh mozzarella
Sweet Italian chicken sausage (cut lengthwise and pan-fried)
Sweet mini bell peppers
The Seafood Medley
Quick, easy roasted garlic
Low-moisture mozzarella
Fresh mozzarella
Parmigiano reggiano
Anchovy filets, in olive oil
Lemon zest
Blend of seafood (we used bay scallops, shrimp, and squid)
Old Bay seasoning
Finishes
Fresh basil
Fresh parsley
Fresh Roma tomatoes
Pepperoncini (or any pickled pepper)
Dried oregano
Parmigiano reggiano
Olive oil
Red pepper flakes
Lemon juice
Enjoy!