Here is another dip using crabmeat and cheese, but it is a real good one. Especially with the Stanley Cup games on now and baseball in the thick of it.
- 2 tbsp. butter
- 2 shallot, diced
- 1/3 cup chili sauce,
- 1 garlic clove
- 2 tbsp. flour
- 1/2 cup milk
- 1/2 cup cream
- 250g cream cheese (half the pkg.) cubed and softened
- 1 1/2 cups aged white cheddar, grated
- 1 tub crab claw meat (227g), drained well and patted dry
- 1 tbsp. mustard
- pinch each salt and pepper
- 1/3 cup finely chopped parsley
In a saucepan, melt the butter and then add the shallot, chili sauce and garlic, stirring until the shallot is softened. This should take about 2 1/2-3 minutes. Whisk in the flour and stir for another 2 minutes.
Slowly add the milk and cream, stirring until thickened and smooth (about 4 minutes). Whisk in the cream cheese and when completely melted and smooth, add about 2/3 of the grated cheddar. Again, stirring until smooth.
When this is all really smooth (no lumps) add the crab meat, mustard, salt and pepper.
Sprinkle with the remaining cheese, and broil for about 3-5 minutes, until it is bubbling and golden. Let this stand about 5 minutes before trying to serve. Add crackers, napkins and a favourite beverage. Game on..
Fabulous Buffet Beef Balls
Wow! I love getting prepared for Buffet Brunches and this one is a ‘lick-the-bowl’ – ‘lick-your-fingers’ addition.
It is super easy and cooked on the stove…what more could you want?
- 1 lb. lean ground beef
- 1 beaten egg
- 1/2 cup regular bread crumbs
- 3 tbsp. chopped parsley
- 1/2 cup chopped onion
- 1 tsp. worchestershire sauce
- pinch of pepper
- 1 scant tbsp. garlic salt
Secret Sauce
- 12 oz. bottle chili sauce
- 6 oz. hot ketchup
- 1 10 oz. jar grape jelly
- 1 tsp. fresh lemon juice
- 2 tbsp. brown sugar
- 1 tbsp. soy sauce
Mix the ground beef, egg, bread crumbs, parsley, onion, worchestershire sauce, garlic salt and pepper. Roll into 1 inch balls. Set aside.
Heat the chili sauce, ketchup, jelly, lemon juice, sugar and soy sauce in a large pot. Bring to a boil; and add the uncooked meatballs. Simmer in the sauce for 30 minutes. Serve in a chafing dish with toothpicks.
Each recipe makes about 50 balls and believe it or not….you will be licking the plate and fingers. Awesome flavours.
Grape Meatballs
This is a wonderful dish to make, especially if serving Buffet style.
- 1 1/2 lbs. lean hamburger
- 1 egg, lightly beaten
- 1/2 cup panko crumbs
- 2 tbsp. fresh chopped parsley
- 1/2 minced onion
- 1 tsp Worcestershire sauce
- Salt and pepper to taste.
Mix together the above ingredients and form into two inch balls. Set aside
Sauce
- 12 oz. bottle of chili sauce
- 6 oz. bottle hot ketchup
- 10 oz. bottle of grape jelly (no kidding)
- 1 tsp lemon juice
- 2 tbsp. brown sugar
- 1 tbsp. soy sauce
Mix these all together in a large pot. Bring to a boil and add the uncooked meatballs. Simmer this for thirty-forty minutes.
These can be served with rice or noodles. ENJOY! This truly is an addictive sauce and you will all be wanting more.
Crab Dip
This is one of those recipes too easy to consider as being company fare, BUT it is. The first time we tasted it, my husband, his daughter Suzanne (who made it and gave me the recipe back in 2002) and I stood outside on the sidewalk, talking and eating….we ate the whole thing.
All it is:
- 8 oz. cream cheese at room temperature
- 1 tbsp. Worchestershire sauce
- 1 1/2 tsp. fresh lemon juice
- 1/2 cup chili sauce (may need more)
- crab or pollock (however you spell “fake crab”……the more you use the better it is. Chopped into chunks.
- parsley
- Crackers
Mix the cheese, Worchestershire sauce and lemon juice together until fluffy. Spread this in a shallow serving dish.
Spread the chili sauce on top. Drain and rinse the crab (if using real) and spread over the chili suce. Sprinkle with the chopped parsley to make it pretty.