Tag: #lent

Baked Lump Crab Dip

This lump crab meat dip is a huge hit at gatherings or just making for the family at home for game day. It’s made with real lump crab meat and is full of delicious flavors. It’s one of my favorite go to recipes!

Give this recipe a try!

Baked Lump Crab Meat Dip

Ingredients:
8 oz lump crab meat
2 green onions, chopped
2 garlic cloves, minced
1/2 T fresh lemon juice
1/4 cup mayonnaise
8 oz cream cheese, softened
1/4 cup Romano cheese, finely grated
2 t dried parsley
salt, sprinkle
pepper, sprinkle
1 cup plain panko breadcrumbs
1/2 T olive oil

Directions: In a medium bowl add in the cream cheese and mash completely with a fork. Next add in the mayo, lump crab meat, green onions, Romano cheese, garlic, lemon and seasoning and mix well until everything is blended.

Add dip into an oven safe bowl. Top the dip with the panko breadcrumbs and drizzle with olive oil.

Bake at 375° for 25-35 minutes until dip is hot and bubbly. Remove from oven and let set for 5 minutes. This dip is great to make ahead of time, just bake about another 10 minutes if the dip is refrigerator cold. Serve the dip with crackers, pita chips, pita bread or veggies!

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Lobster Linguine with Crostini

I know I’ve been MIA lately on posting new recipes. I’ve still been working on new recipes just need to get them written out. 2021 has started out great for a few reason but I got a promotion at work early February and I’ve been so busy. I love the new job, I’m really enjoying it a lot. I’m hoping this is just the start of great things to come in 2021, especially after the last year!

Enough about that. Cooking is still my passion. I have so many great recipes to share. Stay tuned for me.

Let’s start out with this one that I’m really excited about. Lobster Linguine! Buttery, rich, and perfect for your next date night!

Lobster Linguine

Ingredients:
4 lobster tails, meat removed (cut into bite size pieces) (reserve shells, no small pieces)
6 T salted butter
1 cup white wine
4 garlic cloves, minced
1/2 small onion, diced
2 T extra virgin olive oil (good quality)
1 T parsley, finely chopped
1/2 t xantham gum
6 oz linguine, cooked a dente
1/4 cup parmesan cheese, freshly grated
salt, to taste
pepper, to taste

Directions: Heat a medium sauté pan on high heat with olive oil. Add in reserved lobster shells. No small pieces. Cook until the shells turn red.

Remove shells and discard. Add in onion and garlic and cook 3 minutes. Next add in the butter and let it melt then add in the wine.


Reduce the heat to low and add in the lobster meat. Let the lobster cook through till white and red in color. Around 4-6 minutes stirring often.

Add in the parsley and xantham gum and mix well. Season with salt and pepper. Add in the cooked linguine and gently toss together. Add in the parmesan cheese. Serve immediately with crostini.

Air Fryer Crostini

Ingridents:
1 small baguette
1/2 T extra virgin olive oil
1 T melted butter
1 garlic clove, minced
2 t fresh parsley, chopped
sprinkle salt & pepper

Directions: Cut the baguette on the bias and set aside. Mix the rest of the ingridents together and brush the baguette with the butter mixture. Add to air fryer rack and cook at 400, for 3-5 minutes. Remove and set asside till ready to use. Note: The crostini will crisp up more once recmoved from the oven.

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