Splurge on real crab meat for rich dip
IF YOUR cholesterol count is low, I invite you to partake of today's dish. If not, proceed at your own risk.
Gloria Cuadra wrote for the recipe for the Crab and Artichoke Dip served at Ryan's Grill at Ward Centre, a favorite of her and her husband. "Their crab dip is so good, we always wish we ordered two."
Ryan's chef Robin Ueda says the dip is the restaurant's most popular appetizer, so the Cuadras are not alone. "On a good week we go through probably 250 pounds of it."
The exact recipe is proprietary, he says -- and besides, they make 80 pounds at time so scaling it down would be inexact -- but he did offer the version below as something similar you could make at home.
It's a luxury appetizer, Ueda says, so buy king or dungeness crab, a combination of body and claw meat. "I would splurge with good lump crab meat," he said. Imitation crab would be "a waste of time."
Now, the basic crab-artichoke combination is a popular one and many recipes exist. Alternative mix-ins are water chestnuts, almonds, onions, jalapeno peppers, even black beans. Replace some of the mayo with sour cream or plain yogurt if you like.
At Ryan's the dip is served with foccacia bread, although Ueda says some customers request tortilla chips. He says to serve it with any good quality bread.
Ryan's Crab and Artichoke Dip
2 cups king crab meat
2 cups mayonnaise (Best Foods preferred)
2 cups canned artichoke hearts (not marinated), roughly chopped
2 cups grated Parmesan cheese
1 onion, thinly sliced (use a mandoline if possible)
Combine ingredients and spread about 1 inch deep in a shallow ovenproof casserole or baking pan. Place under a broiler set on high until the top is brown and bubbly.
Serve with good quality bread and lemon wedges. Serves 16 as an appetizer.
Approximate nutritional analysis, per serving: (not including bread): 290 calories, 25 g total fat, 5 g saturated fat, 35 mg cholesterol, 750 mg sodium, 3 g carbohydrate, no g fiber or sugar, 11 g protein.
Last week's recipe for a Pomegranate Mojito left out one ingredient -- OK, it was the pomegranate. These things happen. Here's the real recipe:
3 fresh mint sprigs, torn
1 ounce pomegranate syrup
2-1/2 ounces fresh lime sour (see note)
1-1/2 ounces rum
1-1/2 ounces corn syrup
Splash soda water
Place mint in shaker and pack with ice. Add syrup, lime sour, rum and corn syrup. Shake vigorously 6 to 8 times. Pour into tall glass and top with soda. Garnish with mint sprig.
Note: To make lime sour, combine 2 parts lime juice with 1 part simple syrup. (Simple syrup is 2 parts sugar boiled in 1 part water for 5 minutes).
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