For the past few days I have been pondering what to make for Sunday dinner.  On Friday we declared it would be Seafood Lasagna. 

As I prepared to head to the grocery store on Sunday morning, there was an abrupt change of plans.  “You know what, pick up a Ribeye for dinner.  That would be a lot easier than the lasagna.” 

As you wish.  Hmmp.  Since when has easy been my reason for cooking?  

Have you got time for a funny story?

After I picked out a nice bone-in Ribeye steak I headed to the seafood counter. 

I’ll have “about a half a pound of shrimp” and then stopped my fish counter guy at one handful, that’s plenty.  

I’ll have two sea scallops.  I apologized, he interrupted me and said “no no, it’s okay.  I had a lady last week buy one scallop.  One? What happens if you mess it up?  At least you’re buying a spare.” 

Then I asked for one crab cake.

That’s actually not the funny story.  And I’m not sure it’s all that funny unless you’re a food blogger or a professional chef.

By this point he had to ask. 

“So, what you making?” 

I told him I was making Seafood Lasagna Roll-Ups, to serve as an appetizer.  His response…. “Okay.  Have you considered a Gratin?”

Was he trying to tell me that this roll-up concept was a bad idea?  What part of it didn’t he like? 

Next thing I know he flops his “bible” on the counter.  No, not THE Bible, his bible.  The Flavor Bible. 

He went on to share that he had worked as a sous chef and had a passion for cooking.  We talked a little more about where I was taking my lasagna with the jalapeno alfredo sauce, etc.  We were digging each other.  And then I blew it.

I said “I’m a actually a food blogger.” I’m sure with a big grin on my face, drooling with a sense of accomplishment.  This is the funny part. 

He said, “I think I’m supposed to hate you.”  Oh (jaw drops) Um, well…can I just have my crab cake and I’ll be on my way.

Food Bloggers

Fellow food bloggers, are we ‘blogger types’ ridiculed by real chefs?  Have I been living under a rock?  Is it because we butcher (not literally) classic recipes and make them our own?  Is it because we encourage people to get into the kitchen, find their passion, and share it with their families….at their own kitchen tables?

Who knows?  Unless you do, in which case please comment below and fill me in. 

What I do know is that when I presented individual Seafood Lasagna Roll-Ups my family was quite happy.

And as for these roll-ups, I’m not sure my idea of making them cute and standing them on end was the best idea, as the filling ingredients gravitated to the bottom.  It did create a fun slightly crispy ruffle around the top though. 

Tonight we are having the remaining four as dinner.  I’m going to lay our Seafood Lasagna Roll-Ups down when I reheat them.  Either way will be fine. 

Remember comfortable, complete, and happy.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Seafood Lasagna Roll-Ups

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 6

Author Libby with Lemony Thyme

Ingredients

For the Jalapeno Alfredo Sauce…

• 2 jalapenos finely diced
• 1 shallot finely diced
• 2 Tbl. flour
• 4 Tbl. butter
• 2 cups heavy cream
• 1 1/2 cups grated Parmesan cheese
• 1/2 tsp. freshly grated black pepper
• 1/2 tsp. garlic powder
• salt to taste

For the Lasagna…

• 6 dried lasagna noodles prepared according to package instructions
• 1 Tbl. butter
• 12 medium shrimp peeled & deveined, cut in half
• 4 ounces crab meat
• 2 large sea scallops sliced in thirds
• 2 cups fresh spinach leaves
• 1 cup shredded mozzarella cheese
• 1 cup shredded Parmesan cheese

Instructions

For the Alfredo Sauce…

• Finely dice jalapeno and shallot. Melt butter in a large skillet, sauté fine diced jalapeno and shallot for 2-3 minutes. Dust with flour and sauté an additional 1-2 minutes until mixture is bubbly.
• Whisk in heavy cream and bring to a boil. Remove from heat; stir in Parmesan cheese, black pepper and garlic powder. Whisk to combine. Season with salt to taste. Reserve.

For the Lasagna…

• Prepare the noodles according to package instructions. Rinse under cool water; reserve.
• In a large skillet melt butter. Sauté spinach until wilted. Remove to paper towels. Add shrimp, scallops and crab meat to skillet and sauté for 3-4 minutes until opaque and cooked through; reserve.
• Preheat oven to 350 degrees. Butter a small casserole dish.

To Assemble…

• Line a large flat surface with parchment paper. Line up lasagna noodles in a row. Have sauce, cooked seafood and spinach, and cheese at hand. Spoon about 1/4 cup of Alfredo sauce onto each noodle and spread.
• Alternately top with a shrimp, cooked spinach, scallop slice, spinach, crab meat, spinach, and a shrimp. Sprinkle each with a good handful of grated mozzarella and parmesan cheese. Roll each noodle and stand or lay in casserole dish. Repeat with remaining 5 noodles. Spoon remaining alfredo sauce over rolls.
• Bake for 30 minutes until top is golden brown and bubbly. Allow to rest 10 minutes before serving.

The post Seafood Lasagna Roll-Ups appeared first on Lemony Thyme.

Everything we love about a Crab Cake rolled into bite-sized nuggets. A perfect little appetizer or addition to your party spreads or grazing boards.

Jumbo lump crabmeat is an investment, one to be treasured. Which is precisely why I choose minimal ingredients to pair with the succulent meat. Breadcrumbs and mayonnaise act as a binder, while a few spices bring a little kick. We finish with a sprinkling of fresh snipped chives.

How to Make Crab Cake Balls

These appetizers have just a few ingredients – lump crab, bread or cracker crumbs, chives, cajun seasoning, dry yellow mustard and mayonnaise as a binder.

Pan browned in a little butter and served with a side of Homemade Remoulade Sauce.

These crab stuffed nuggets take me back to sunny beach vacations, where fresh seafood is abundant. There’s something about the salty air, toes in the sand, warm breezes that makes us crave these delicacies of the sea.

Here are a few of my favorite seafood appetizers.

Classic Shrimp Cocktail

Scallops Wrapped in Bacon

Bang Bang Shrimp

Pan Seared Sea Scallops

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Crab Cake Balls

Everything we love about a Crab Cake rolled into bite-sized nuggets. A perfect little appetizer or addition to your party spreads or grazing boards.

Course Appetizer

Cuisine Seafood

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Ingredients

• 8 ounces lump crabmeat
• 1/4 cup panko breadcrumbs (GF for Gluten Free version)
• 1 Tablespoon snipped fresh chives
• 1/2 teaspoon Cajun seasoning
• 1/4 teaspoon dry yellow mustard
• 2 Tablespoons mayonnaise
• 2 Tablespoons butter for pan frying
• Remoulade Sauce see recipe link in post

Instructions

• Combine all ingredients. Form into 1-inch balls. Gently pan brown in melted butter over medium heat until golden on all sides. Serve with Remoulade sauce.

The post Crab Cake Balls {with Remoulade Sauce} appeared first on Lemony Thyme.

Roasted Corn & Poblano Crab Dip.

There are sooo many fabulous hot dip recipes out there.  “There” being the fruitful internet.

Every other month I make a new appetizer to delight the appetite :)

I’ve worked hard not to repeat appetizers.  Which translates into combing Pinterest and the like for fabulous new recipes.  Which is precisely what my Healthy Choices buddy and I did last Saturday morning.

Bethany and I began a journey on January 1st, 2015.  We would walk (or run as it turns out) a combined two thousand fifteen miles in 2015.

This equated to 5.5 miles per day between us or 2.75 each.  No problem.  Until sinus infections, weather, and life kicked in.

It wasn’t as easy as we thought, yet we never questioned whether or not it WOULD happen.  Rain or shine, day by day, we made it happen.

Flash forward to August 22nd.  Beth and I agreed to meet bright and early at the ‘Greenway’ and knock out the remaining 13 miles (6.5 each) needed to reach 2015.

Way ahead of schedule.  Side note:  I have an urge to do a ‘Greenway’ post.  Just for the pictures. For any of you who enjoy being outdoors, walking, strolling, skipping, jogging, running, wogging. biking, dog walking, nature viewing…you would LOVE this place!!!  (I’m trying to emphasize the beauty of this outdoor space).

We pulled into the parking lot just as the rains came. What?!! 0% chance according to our not so trustworthy weather app.

So we sat in the car, waiting it out, surfing our smart phones for fabulous dip recipes.  Roasted Corn & Crab Dip sounded like a winner.  With that said the pop-up rain storm passed and we headed out to reach our goal.

One mile in and once again the skies opened up.  So we ran in the rain and laughed.  It felt good.  The cool rain AND knowing that we were on our way to achieving a major goal.

Yay Us!! I’m quite proud of this accomplishment. We achieved our #2015in2015 Team Goal and now we’re continuing on with Solo ‘Healthy Choices’ Goals.  I’ll keep you posted on our progress.

If you’re still reading along, thank you!!  As of this week’s WW weigh-in, I’m down 60.8 pounds and happily finding balance across my love to eat, love to cook, love food photography, need to be healthy life.

About that Roasted Corn & Poblano Crab Dip.  It was delicious.  You’ll want it to be nice and hot and bubbly, where you can rake crackers or crusty bread through it and get really, really happy.

Update 12/31/15.  As of today I’m officially down 70.4 pounds.  And have met my solo goal of walk/running 2,015 miles in 2015.  Now on to 2016.  I think I’m going to change it up a bit.  I’ll keep you posted.

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Roasted Corn & Poblano Crab Dip

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 10

Author Libby with Lemony Thyme

Ingredients

• 8 ounces lump crabmeat
• 1 poblano pepper
• 2 ears fresh corn on the cob
• 1 cup shredded pepperjack cheese
• 1/3 cup cream cheese
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1 scallion thinly sliced
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• crackers or crusty bread to serve

Instructions

• Flame roast poblano pepper and corn over gas burner or under broiler. Poblano should be completely charred then placed in a covered bowl for 10 minutes to steam.
• Rinse charred skin off pepper, discard stem and seeds, fine dice. Cut corn kernels off cob.
• Preheat oven to 350 degrees.
• Combine pepper and corn with remaining ingredients; mix well. Coat a 2 quart baking dish with cooking spray. Pour dip mixture into prepared dish. Baked for 30-35 minutes or until bubbly.
• Serve with crackers or crusty bread.

The post Roasted Corn & Poblano Crab Dip appeared first on Lemony Thyme.

The other day I was digging through my recipe inspiration folder, the place I keep pages upon pages of notes, printed recipes, magazine pages and the like.  What I found was a scrap piece of paper with these handwritten words Crab Stuffed Chile Rellenos.  That night I made this fabulous dish.

This dish came together in my mind as I entered the grocery store.  Crabmeat.  I wonder what choices will be available today.  I stepped up to the seafood counter where they were offering samples of their Cajun Crab Krab Dip.  Hmm.  I’m not ashamed to admit that I love this dip.  It might just be the perfect flavor pairing with our chile rellenos.  All I’d have to do is doctor it up with roasted corn, onion, and some shredded cheese.

Which is precisely what I did.

If your market doesn’t sell a premade dip or you prefer to start from scratch, I’ve listed my modified version of this dip in the recipe below.

First things first.  To remove the tough skin from the poblano peppers, simply char them, then let them steam in a covered bowl for a few minutes.  I use my gas stove and lay the peppers across the burners, turning them with metal tongs.  You can also use your gas grill or put them under the broiler.  The key is to get them nice and black as shown in the picture above.  Then put them in a bowl covered with plastic wrap until they are cool enough to handle.  Run them under water and gently loosen the blackened skin.  Most of it will just wash away.  Cut a slit the length of the peppers to remove the seeds.

Generously fill each pepper with the crab mixture.  Traditionally Chile Rellenos are battered and deep fried.  But my egg wash and cornmeal coating is also an accepted method.  I pan browned them before topping them with cheese to finish in the oven.

The only problem with this recipe is that I only made three Crab Stuffed Chile Rellenos.  Since they reheat nicely they would be great leftover for lunch the next day.  Definitely adding this recipe to our weeknight dinner rotation.

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Crab Stuffed Chile Rellenos

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

• Either purchase a tub about 12 ounces of Cajun Krab Dip or make from scratch which will yield more than needed for this recipe.

For the Cajun crab dip…

• 8 ounces cream cheese softened
• 4 ounces sour cream
• 1/2 cup shredded cheddar cheese
• 8 ounces crab meat
• 1 Tbl. Frank’s hot sauce
• 1 tsp. Worcestershire sauce
• 1/2 tsp. or more to taste Cajun seasoning
• 1/2 tsp. garlic powder

For the chile rellenos…

• 3-4 Poblano peppers
• 1 Tbl. olive oil
• 1 cup corn kernels
• 1 cup diced onion
• 4 ounces Monterey Jack or Pepperjack Cheese
• 1 egg beaten
• 1 cup yellow cornmeal
• oil for pan frying

Instructions

For the Cajun crab dip…

• Combine all ingredients and reserve.

For the chile rellenos…

• Char poblano peppers over open flame or under broiler until blackened on all sides. Place in bowl and cover with plastic wrap. Allow to steam for about 10 minutes. Run peppers under cool water rinsing away blackened skin.
• Meanwhile, sauté onion in olive oil until tender. Add in corn and cook for another minute. Combine onion/corn mixture to 1 1/2 cups Cajun crab dip, along with 1/2 cup shredded cheese.
• Slice pepper lengthwise and remove seeds. Generously fill each pepper with crab/corn mixture. Dip in beaten egg, then roll in cornmeal.
• Preheat oven to 350 degrees.
• Gently pan brown stuffed chiles then transfer to a baking dish. Top with remaining shredded cheese. Bake for 25 minutes, allow to rest for 5 minutes before serving.

The post Crab Stuffed Chile Rellenos appeared first on Lemony Thyme.

I’ve been on a sentimental journey lately exploring old family recipes.  I could hardly wait to recreate Mom’s Deviled Crab Dip.  I actually didn’t remember it all that well, but the ingredients were so yummy and intriguing that I knew we’d love it.

This journey began about a month ago when my sister found an old recipe box that included many of the favorites that we grew up on.  The recipes were all hand written and the instructions were brief to say the least ;)

When I got to this point in the Deviled Crab Dip recipe I was a bit baffled with the instructions, which said to “stir in remaining ingredients.”  The “remaining ingredients” included two cups of fresh bread crumbs, yet the recipe said to “top with crumbs.”  Yikes!  Do I put the crumbs in with the crab, cream, eggs??  Or do I save them for the topping??

I did the only thing I knew to do.  I called my sister.  We kicked around the options and came to the conclusion that the crumbs must go in with the crab and that crumbs on top likely meant cracker crumbs.  The recipe below has been amended.

Deviled Crab Dip called for one pound of crabmeat.  I opted to use crab legs, but lump crabmeat would work well also.  This dip is rich and buttery with wonderful crunch and color.  I know why Mom chose to write this one down for us to remember.  It will become a new go-to favorite appetizer.

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Deviled Crab Dip

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 12

Author Libby with Lemony Thyme

Ingredients

• 1 pound crabmeat
• 1/2 cup celery fine diced
• 1/2 cup scallion fine diced
• 1 jalapeno fine diced
• 1/2 tsp. garlic powder
• 1 Tbl. parsley minced
• 1/2 cup butter
• 2 cups fresh bread crumbs
• 1/2 cup cream
• 2 eggs
• 2 hard boiled eggs chopped
• 1 Tbl. vinegar
• 1 tsp. Worcestershire sauce
• pinch of thyme
• pinch of salt
• dash of hot sauce
• 1/2 cup cracker crumbs for topping

Instructions

• Preheat oven to 450 degrees. Place large pan with 1-inch of water in oven.
• Combine crabmeat, celery, scallion, jalapeno, garlic powder and parsley. Saute in butter for 2-3 minutes. Remove from heat and stir in remaining ingredients through hot sauce.
• Pour into a buttered 1.5 quart casserole dish. Top with cracker crumbs.
• Place casserole in a water bath. Bake for 10-15 minutes or until hot & bubbly. Depending on how hot the water is may affect the cooking time. The top will be golden brown and the edges will be bubbly.

The post Deviled Crab Dip appeared first on Lemony Thyme.

Seafood Lasagna {with Jalapeño Alfredo Sauce}.

Indulgent.  I know.  I make no excuses and take full responsibility for my actions.

Here’s how it happened.  We are desperately trying to work down the chaos in our pantry and uncover the mysteries in our freezer.  Our goal, by the time the Farmers Market opens this spring, we’ll have a clean canvas for recipe creation.

On Friday one of my coworkers asked me if I could share a lasagna recipe.  I said give me a pen and I’ll write it down.  Lasagna is one of the first ‘real’ recipes I learned how to make and the method is second nature to me.  Classic Lasagna.  Having said that, my brother might recall the first time I presented Lasagna to my family.  Ha! Years later I learned it made quite an impression (granted I was 20 at the time, living in a shoe-box apartment, possessing very little cooking experience).  It seems my idea to add sausage was just fine.  It was using those little breakfast sausage links that did not quite qualify as authentic Italian :)

I think my lasagna making skills have evolved over the years.  I’ve even branched out and created recipes like Butternut Squash, Spinach & Caramelized Onion Lasagna, Farmers Market Roasted Veggie Lasagna, and this Seafood Lasagna {with Jalapeño Alfredo Sauce}. 

For this recipe I made a Traditional Alfredo Sauce with one exception….I added fine diced jalapeño.  I’m not sure I’ll make Alfredo any other way again.

This Seafood Lasagna is rich.  A little goes a long way.   The addition of jalapeño to the sauce brings wonderful flavor with just a hint of heat.  Really delicious.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Seafood Lasagna {with Jalapeño Alfredo Sauce}

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the jalapeno Alfredo sauce…

• 2 jalapenos fine diced
• 4 Tbl. butter
• 2 cups heavy cream
• 1 1/2 cups grated Parmesan cheese
• 1/2 tsp. freshly grated black pepper
• 1/2 tsp. garlic powder
• salt to taste

For the lasagna…

• 6 dried lasagna noodles prepared according to package instructions
• 8- ounces ricotta cheese
• 1 egg
• 1/2 cup grated Parmesan cheese
• 1 tsp. Mrs. Dash garlic & herb seasoning
• 1 Tbl. butter
• 12 medium shrimp peeled & deveined, cut in half
• 4 ounces crab meat
• 4 ounces scallops diced
• 2 cups shredded mozzarella cheese
• 1 cup shredded Parmesan cheese
• 2-3 scallions thinly sliced

Instructions

For the Alfredo sauce…

• Melt butter in a saucepan, sauté fine diced jalapeno for 2-3 minutes. Add in heavy cream and bring to a boil. Remove from heat; stir in Parmesan cheese, black pepper and garlic powder. Whisk to combine. Season with salt to taste. Reserve.

For the lasagna…

• Prepare the noodles according to package instructions. Rinse under cool water; reserve.
• In a small bowl whisk together ricotta cheese, egg, 1/2 cup Parmesan cheese, Mrs. Dash seasoning; reserve.
• In a large skillet melt butter. Saute shrimp, scallops and crab meat for 3-4 minutes until opaque and cooked through; reserve.
• Preheat oven to 350 degrees.

To assemble…

• In a 2 quart casserole dish, spoon in about 1/2 cup Alfredo sauce. Layer with 2 lasagna noodles, trimmed to fit dish. Spoon on about 1/3 of ricotta mixture and smooth over noodles. Sprinkle with about 1/3 of seafood mixture and 1/3 sliced scallions. Sprinkle with a good handful of grated mozzarella and parmesan cheese. Repeat 2 more times beginning with Alfredo sauce and finishing with grated cheeses.
• Bake for 30 minutes until top is golden brown and bubbly. Allow to rest 10 minutes before serving.

The post Seafood Lasagna {with Jalapeño Alfredo Sauce} appeared first on Lemony Thyme.

Crab Louie Salad Sliders.

The Crab Louie Salad has been around for over 100 years and first became popular on the West Coast of the United States (or was it King Louie himself who first dined on this salad…the world may never know).  The salad consists of crisp lettuce, sliced tomato, hard boiled eggs, ripe olives, sometimes asparagus….and of course gorgeous crab meat which is tossed in Crab Louie Dressing.

Some time last summer I decided it would be fun to pay tribute to as many of the classic salads as I could recreate.  I’m checking them off one by one and have loved learning their history and discovering their flavor personalities.  One consistent theme is that most of these salads were born out of Eat Out of the Fridge/Pantry Weeks aka combining ingredients already on hand.  Having said that, for many of these classics we’ve given them a twist of our own.  We decided to serve our Crab Louie Salad over toasted buttered rolls.  Crab Louie Salad Sliders were fantastic and needed to be shared.

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Crab Louie Salad Sliders

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 1 Romaine lettuce heart shredded
• 1 medium tomato sliced
• 1 hard boiled egg sliced
• 6-8 ripe black olives sliced
• 4-6 ounces crab meat
• 2 slider rolls buttered & toasted

Crab Louie Dressing…

• 2 Tbl. mayonnaise
• 2 Tbl. chili sauce
• 1 Tbl. grated onion
• 1 tsp. capers
• 1 tsp. lemon juice

Instructions

• Combine the dressing ingredients. Toss the crab meat in the dressing then layer the salad as follows: toasted roll, shredded lettuce, tomato slices, egg slices, olives, and dressed crab meat.

Here are some of our favorite classic salads.

Lunch Counter Chef’s Salad

Classic Cobb Salad

Grilled Caesar Salad

The Wedge Salad with Homemade Russian Dressing

Greek Salad

The post Crab Louie Salad Sliders appeared first on Lemony Thyme.

Crab Rangoon Dip {with Wonton Chips}.

Crab Rangoon are such a favorite around here.  We even make them from scratch from time to time.  But that was before I served this dip to my family on Sunday and then again to my work family on Monday.  I think we’ll be cutting corners (instead of individually folding and deep frying) and jump right to the good stuff from now on.  It was a huge hit!!

I use the same ingredients for the Crab Rangoon Dip that I use when making traditional Crab Rangoon, with the addition of mayonnaise to give it a nice creamy texture.

Now pair this fabulous dip with crispy Wonton Chips and prepare to be amazed.

For the Wonton Chips simply cut the wonton wrappers in half, making triangles.  Lay in a single layer on a olive oil spray coated baking sheet.  Spray tops with olive oil and bake at 375 for 5-7 minutes.  They are amazing.

Our Crab Rangoon Dip is part of my “Dippin’ Through January” Blogging Group.  Don’t miss out on some FABULOUS dips just in thyme for the Big Game!!  Scroll down to see links to each recipe.

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Crab Rangoon Dip {with Wonton Chips}

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 12

Author Libby with Lemony Thyme

Ingredients

• 8 ounces Imitation Crab finely chopped
• 8 ounce block cream cheese softened
• 1/2 cup mayonnaise
• 4 scallions thinly sliced
• 1/2 tsp. Worcestershire sauce
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 package Wonton wrappers

Instructions

• Preheat oven to 375 degrees.
• Chop imitation crab in a food processor. Combine all of the dip ingredients and mix well. Spoon into a 1-quart baking dish or small pie plate. Bake for 25 – 30 minutes until hot and bubbly.
• For the wonton chips, cut wonton wrappers in half diagonally making triangles. Coat baking sheets with olive oil spray; line with single layer of wonton wrappers and coat with olive oil spray. Sprinkle with sea salt or seasoning (optional).
• Bake at 375 degrees for 5-7 minutes or until golden brown. Keep an eye on them as they can go from golden to dark brown in a hurry.

Jalapeno Popper Dip ~ Nettie
Moore or Less Cookie Blog.

Melting Pot Swiss Cheese Fondue ~ Cydnee
Tampa Cake Girl

Rocky Road Dip ~ Cindy
Hun, What’s for Dinner?

Prosciutto, Spinach & Artichoke Dip ~ Amy
Crumbs in my Mustachio

BLT Dip ~ Lysska
Cooking from a SAHM

Apple French Toast Brunch Dip ~ Karen
Baking in a Tornado

Succulent Salmon Dip ~ Lorinda
The Rowdy Baker

Yum Yum Dipping Sauce ~ Abby
Manila Spoon

The post Crab Rangoon Dip {with Wonton Chips} appeared first on Lemony Thyme.

We made this Maryland Crab Dip for last year’s Super Bowl game in honor of the Baltimore Ravens.  It went great with our Cheesy Garlic & Herb Pull-Apart Bread made from a nice sourdough loaf in honor of the San Francisco 49ers.

When I posted the pull apart bread recipe on Facebook last night, the crowd went wild…..for the Maryland Crab Dip :)  So I got up this morning and made it just for you.

I made it for you, however my low-carb eating friends are going to be quite happy to find out it’s all for them.  This dip is super easy to make and is delicious served with crackers or celery sticks or cheesy pull apart bread.  Enjoy.

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Maryland Crab Dip

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 10

Author Libby with Lemony Thyme

Ingredients

• 8 ounces lump crabmeat picked clean of any shells
• 1 8- ounce block cream cheese softened
• 1 8- ounce block cheddar cheese shredded
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup thinly sliced scallions
• 1/4 cup diced pimento drained well
• 2 tsp. Old Bay seasoning
• 3-4 dashes hot sauce
• 1/4 tsp. black pepper

Instructions

• Preheat oven to 350 degrees.
• Combine all ingredients except the crabmeat and 1/4 cup shredded cheddar. Once mixed well, fold in the crabmeat. Pour into a small casserole dish, sprinkle with shredded cheese.
• Bake for 20 minutes or until cheese is melted and mixture is bubbly.
• Serve with crackers, bread, or veggie sticks.

The post Maryland Crab Dip appeared first on Lemony Thyme.

When life gives you jumbo lump crab meat….

I’d like to say that I did great research to find the most incredible Crab Cake recipe or that I make Crab Cakes on a regular basis and this is my original recipe.  But instead I found this wonderful recipe right under my nose.

I picked up the can of Old Bay seasoning to check the sodium content and low and behold I found a crab cake recipe.  I figured the good folks at Old Bay knew a thing or two about Crab Cakes.  Why reinvent the wheel.

Having said that, I was determined not to go to the grocery store, but instead work with ingredients on hand.  We subbed some crushed Ritz crackers for fresh bread crumbs and chives for parsley.  These Crab Cakes were delicious.  Mostly crab, just enough binder and crumbs to hold them together, wonderful buttery edges….

And they were beautiful too.

I served them with a simple remoulade sauce and we enjoyed them for lunch.  I think I’ll add these to my holiday hors d’oeuvres spread, but make them silver dollar sized.

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Crab Cakes {with Remoulade Sauce}

Course Appetizer

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8

Author Old Bay

Ingredients

For crab cakes…

• 1 lb. lump crab meat
• 12 Ritz crackers or two slices of bread, crusts removed
• 2 Tbl. mayonnaise
• 2 Tbl. fresh chives or parsley minced
• 2 tsp. Old Bay Seasoning
• 1/2 tsp. dry yellow mustard
• 1 egg
• butter for frying

For remoulade sauce…

• 1/2 cup mayonnaise
• 1/4 cup chili sauce or ketchup
• 2 Tbl. prepared horseradish
• 1 tsp. red wine vinegar

Instructions

• In a medium bowl, combine all ingredients and gently combine. Form into patties and cook over medium heat in a buttered skillet until nicely browned.
• Combine all remoulade sauce ingredients and chill until ready to serve.

The post Crab Cakes {with Remoulade Sauce} appeared first on Lemony Thyme.