{"id":1040,"date":"2014-11-08T05:38:00","date_gmt":"2014-11-08T12:38:00","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=1040"},"modified":"2016-02-23T13:53:19","modified_gmt":"2016-02-23T20:53:19","slug":"crab-pizza","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/crab-pizza.html","title":{"rendered":"Crab Pizza"},"content":{"rendered":"<p><em>Pretty impressive for as simple as it is.<br \/>\n<\/em><br \/>\n<strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>8 oz soft cream cheese<\/li>\n<li>2 Tab milk<\/li>\n<li>cocktail sauce, the bolder the better (or tomato sauce mixed with horseradish)<\/li>\n<li>\u00bd lb crab meat (fake ok)<\/li>\n<li>1 T. fresh parsley, minced<\/li>\n<li>zest of one lemon<\/li>\n<li>Club crackers, or any other plain cracker<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Mix cream cheese with enough milk to make it spreadable.<\/li>\n<li>On a large plate or pretty platter, spread cream cheese into about a 9 inch circle or square.<\/li>\n<li>Spread with cocktail sauce, maybe about 1\/2 cup, just depends on how much you like. \u00a0But do be sure it is bold with plenty of horseradish!<\/li>\n<li>Sprinkle with crab meat followed by a sprinkling of parsley and lemon zest.<\/li>\n<li>Chill until ready to serve.<\/li>\n<\/ol>\n<p><strong>Serves<\/strong>: 8<br \/>\n<strong>Source:<\/strong> Big Red Kitchen, Robin Sue<\/p>\n<p style=\"text-align: center\">\n","protected":false},"excerpt":{"rendered":"<p>Pretty impressive for as simple as it is. Ingredients: 8 oz soft cream cheese 2 Tab milk cocktail sauce, the bolder the better (or tomato sauce mixed with horseradish) \u00bd lb crab meat (fake ok) 1 T. fresh parsley, minced zest of one lemon Club crackers, or any other plain cracker Directions: Mix cream cheese &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/crab-pizza.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Crab Pizza&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[20,21],"tags":[42,44,74],"class_list":["post-1040","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-entree-seafood","tag-blue-cook-book","tag-koa","tag-vpwl-june-2014"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1040","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=1040"}],"version-history":[{"count":6,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1040\/revisions"}],"predecessor-version":[{"id":2639,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1040\/revisions\/2639"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=1040"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=1040"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=1040"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}