{"id":989,"date":"2014-11-04T05:51:18","date_gmt":"2014-11-04T12:51:18","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=989"},"modified":"2016-02-25T16:00:05","modified_gmt":"2016-02-25T23:00:05","slug":"new-orleans-hot-crab-dip","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/new-orleans-hot-crab-dip.html","title":{"rendered":"New Orleans Hot Crab Dip"},"content":{"rendered":"<p align=\"LEFT\"><em>A good change from the hot artichoke\/spinach dip- a bit up scale\u00a0too.<\/em><\/p>\n<p align=\"LEFT\"><b>Ingredients:<\/b><\/p>\n<ul>\n<li>\u00bd lb lump crab meat<\/li>\n<li>8 oz cream cheese, room temperature<\/li>\n<li>\u00bd c mayonnaise<\/li>\n<li>\u00bc c Parmesan cheese<\/li>\n<li>3 Tab minced green onion (green and white parts)<\/li>\n<li>2 cloves garlic, minced<\/li>\n<li>2 tsp Worcestershire sauce<\/li>\n<li>2 Tab lemon juice<\/li>\n<li>1 tsp Old Bay Seasoning<\/li>\n<li>\u00bd tsp hot sauce<\/li>\n<li>salt and pepper<\/li>\n<li>plain white crackers and\/or toast points<\/li>\n<\/ul>\n<p align=\"LEFT\"><b>Directions:<\/b><\/p>\n<ol>\n<li>Combine ingredients.<\/li>\n<li>Place in heat proof dish.<\/li>\n<li>Bake at 325\u00b0 for 35-40 minutes.<\/li>\n<li>Serve hot with crackers and\/or toast points<\/li>\n<\/ol>\n<p align=\"LEFT\"><b>Serves: <\/b>1 \u00bd cups<\/p>\n<p align=\"LEFT\"><b>Source: <\/b> Carolyn Reichert<\/p>\n<p align=\"LEFT\"><b>Comments: <\/b>To make toast points cut the crust off thin sliced white bread and toast both sides in the oven. Cut into 4 triangles.<\/p>\n<p align=\"CENTER\">\n","protected":false},"excerpt":{"rendered":"<p>A good change from the hot artichoke\/spinach dip- a bit up scale\u00a0too. Ingredients: \u00bd lb lump crab meat 8 oz cream cheese, room temperature \u00bd c mayonnaise \u00bc c Parmesan cheese 3 Tab minced green onion (green and white parts) 2 cloves garlic, minced 2 tsp Worcestershire sauce 2 Tab lemon juice 1 tsp Old &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/new-orleans-hot-crab-dip.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;New Orleans Hot Crab Dip&#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":"","_seopress_analysis_target_kw":"","footnotes":""},"categories":[99,21],"tags":[73],"class_list":["post-989","post","type-post","status-publish","format-standard","hentry","category-dips","category-entree-seafood","tag-vpwl-may-2013"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/989","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=989"}],"version-history":[{"count":4,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/989\/revisions"}],"predecessor-version":[{"id":2175,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/989\/revisions\/2175"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=989"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=989"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=989"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}