We’re brunchin’ all spring long and classics like bagels and lox (salmon) is one of my favorites to serve. 

I made a Smoked Salmon Dip last month and today I am sharing my Salmon and Bagel Board. 

This delicious charcuterie board is loaded with fresh and flavorful ingredients for creating a smoked salmon and bagel station at your next brunch.

I first made this recipe for our library cookbook club. It is inspired by the Bagel Board in the book Stunning Spreads.

This is my original board for the library. It made a ton and we had lots leftover for the next day!

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Brunch Smoked Salmon and Bagel Board

6-8 servings

Ingredients

• 8 ounces smoked salmon sliced thin (I used two kinds)
• 4 ounces whipped cream cheese
• 4 ounces smoked salmon dip recipe link below
• 1/4 cup capers drained
• 1 cucumber sliced
• 2 Roma tomatoes sliced
• 1/2 red onion sliced thin
• fresh dill for garnish
• 6 bagels sliced in half

Instructions

• Set out a large serving platter.
• Add your small ramekins and bowls for spreads and small toppings like capers.
• Now arrange rows and piles of sliced veggies around the platter, curving around the bowls.
• Lay out the smoked salmon, cut into slices or strips, on 2 or 3 sections of the board.
• Now fill the bowls with capers, whipped cream cheese, and smoked salmon spread (recipe below).
• Add dill sprigs as a garnish throughout and place spoons and spreaders in the bowls along with tongs and forks for the other ingredients.
• Finally, set out a plate of sliced bagels and serving dishes and napkins.
• Serve your beautiful brunch platter to your hungry guests and enjoy.

Start with a large serving platter.

Add your small ramekins and bowls for spreads and small toppings like capers. I used three.

Now arrange rows and piles of sliced veggies around the platter, 

Curve the veggies around the bowls and fan out.

Lay out the smoked salmon, cut into slices or strips, on 2 or 3 sections of the board.

I used two different styles of smoke salmon, about 4oz each.

Now fill the bowls with capers, whipped cream cheese, and smoked salmon spread (recipe here).

Add dill sprigs as a garnish throughout and place spoons and spreaders in the bowls along with tongs and forks for the other ingredients. 

Finally, set out a plate of sliced bagels and serving dishes and napkins.

Serve your beautiful brunch platter to your hungry guests and enjoy. 

The post Brunch Bagel and Smoked Salmon Board appeared first on For the Love of Food.

Smoked Salmon Dip is a classic appetizer inspired by two of my favorite brunch items- smoked salmon and cream cheese.

This creamy dip is perfect for serving with bagels for brunch or as an appetizing spread on a charcuterie platter. 

We originally made this recipe for our monthly Cookbook Club at the local library. 

I served it on a brunch themed charcuterie tray and it was a hit!

Welcome to #BrunchWeek!

This event has been around for over 7 years. It’s a fun way to share our love for all things brunch related to help celebrate Mother’s Day! We have 11 bloggers sharing over 30 recipes this year! That’s 30 plus delicious recipes to help celebrate mothers, family, and friends. If you’re putting together a brunch, then you’ll appreciate all the variety this event offers!

From cocktails to baked goods and even sandwiches, there’s something for everyone.

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Brunch Smoked Salmon Dip

8-10 servings

Ingredients

• 8 ounces cream cheese room temp
• 2 tbsp half and half
• 3 tsp lemon juice
• 1 tsp Worcestershire
• 1 tsp dried chives
• 3 tbsp capers drained
• salt/black pepper to taste
• 1 cup smoked salmon roughly chopped
• bagels pitas, and chopped veggies, for dipping

Instructions

• Add cream cheese and half and half to a mixing bowl.
• Using a mixer, whip for 2 minutes or until lightly whipped and combined.
• Add lemon juice, Worcestershire, chives, capers, and salt and pepper to the cream cheese mix.
• Mix for another minute until it is all incorporated.
• Add the chopped salmon to the cream cheese, carefully folding in with a spatula.
• Cover and chill until ready to serve.
• To serve: Serve in a bowl on a charcuterie platter with pita chips and sliced veggies or with a plate of sliced bagels for spreading.

Notes

Recipe from Stunning Spreads by Chrissie Nelson Rotko.

This recipe is inspired by my fave brunch meal- smoked salmon, cream cheese, and bagels. 

I originally made this recipe for my monthly Cookbook Club.

The cookbook was Stunning Spreads by Chrissie Nelson Rotko and it is filled with amazing recipes for charcuterie platters. 

Add cream cheese and half and half to a mixing bowl.

Using a mixer, whip for 2 minutes or until lightly whipped and combined.

Add lemon juice, Worcestershire, chives, capers, and salt and pepper to the cream cheese mix.

I love that this recipe adds capers (or salty peas as my kids call them). They are the perfect addition to the creamy dip!

Mix for another minute until it is all incorporated. 

I used two packages of smoked salmon to get 1 full cup. Then I roughly chopped it into pieces. 

Add the chopped salmon to the cream cheese, carefully folding in with a spatula. 

Cover and chill until ready to serve.

To serve: Serve in a bowl on a charcuterie platter with pita chips and sliced veggies or with a plate of sliced bagels for spreading. 

Happy Brunch! 

Here are today’s #BrunchWeek recipes:

• Smoked Salmon Dip from For the Love of Food
• Verde Mary from A Kitchen Hoor’s Adventures

The post Brunch Smoked Salmon Dip appeared first on For the Love of Food.

Are you looking for unique seafood recipes to try during Lent?

Check out this tasty collection of over 25 fish, shrimp, crab, and lobster recipes to enjoy if you are abstaining from meat for Lent- or if you just love seafood and want to try out something different!

1. Deli Style Seafood Crab Salad

Creamy Seafood Salad is one of my favorite deli items from my local grocery store. It is simple to make and the perfect flavorful salad to serve this summer.

2. Cajun Crawfish Fettuccine 

This Cajun Crawfish Fettuccine is a Duck Dynasty family recipe that has become a favorite of my family too! Packed full of Cajun flavors including fresh crawfish tails, Creole spices, and a creamy cheesy sauce, this meal is perfect for celebrating Mardi Gras this month! 

3. New Orleans Style Barbecue Shrimp 

In New Orleans, Barbecue Shrimp are sautéed jumbo peel and eat shrimp in a tangy Worcestershire butter sauce. They are tender and succulent and the flavorful broth will make you want to lick the bowl clean!

4. Cajun Crawfish Bread 

This hearty Cajun appetizer is inspired by a Louisiana restaurant favorite. Crusty French bread is topped with a delicious blend of crawfish, cheese, and spices and baked until melted and gooey!

5. Lump Crab Cakes with Remoulade 

This recipe always reminds me of my home state of Florida. My Uncle makes the best crab cakes around and today I am sharing how to make them!

6. Grilled Shrimp Dip 

This Grilled Shrimp Dip is deliciously easy and finger lickin’ good! Seasoned grilled shrimp are mixed with cream cheese, sour cream, and shredded cheese and then topped with buttery cornbread crisps before baked until ooey-gooey!

7. Creamy Crab Quiche 

This creamy, cheesy, and delicious Crab Quiche was devoured by my seafood loving family! Also try it with shrimp or lobster for a tasty twist!

8. Italian Steamed Mussels Marinara 

This version of Mussels Marinara was fresh and flavorful and only took a few minutes to make.  Whether you’re a seafood lover or not give this recipe a try.
I bet you’ll love mussels as much as me after just one bite!

9. Lobster and Potato Hash with Hollandaise Sauce 

 This homey meal is great for a hearty brunch or a delicious dinner. 

10. Tropical Shrimp Lettuce Wraps with Mango Avocado Salsa 

Lettuce wraps are a popular healthy dinner choice is our house lately. You can mix them up in so many ways and they are tasty, filling, and best of all good for you!

This salsa is a favorite of my husband’s and we use it on Grilled Chicken and Fish Tacos too.

11. Teriyaki Bacon Wrapped Scallops 

These Teriyaki Bacon Wrapped Scallops are gourmet and impressive served during the holidays as a appetizer. Even better, they are made with just 3 ingredients and easy to make at home!

12. Lobster Thermidor 

My easy version of the classic French seafood dish featuring baked lobster with creamy cheese sauce.

13. Spicy Salmon and Mango Fried Rice Bowl

Not only is this colorful dish beautiful to look at, this Spicy Salmon and Mango Fried Rice Bowl will make your taste buds sing with happiness {oh yes it’s that good!}.

14. Smoked Tuna Dip 

Be careful- this stuff is so good it’s dangerous! Smoked Tuna Dip is a flavor packed, crowd pleasing appetizer you can serve year round.

15. One Pot Shrimp Scampi Pasta 

This One Pot Pasta is made in just 10 minutes with SeaPak Shrimp & Seafood Co Shrimp Scampi, fresh veggies, and pasta.

16. Gulf Coast Oysters Rockefeller 

These Gulf Coast oysters are plump and juicy and by topping them with cream cheese, bacon, spinach, and Parmesan they are turned into a creamy, rich, and super delicious appetizer.

17. Sriracha Barbecue Salmon with Roasted Asparagus

I came up with this BBQ recipe the other night when I wanted to do something different than my usual Brown Sugar Salmon. This is my kind of meal: fast, simple, and full of flavor!

18. Dynamite Bang Bang Shrimp

These Dynamite Bang Bang Shrimp are named in honor of our EOD techs and because these little shrimp pack a punch! Check out this copycat Bonefish Grill recipe.

19. Cajun Shrimp Po-Boys with Sweet Slaw and Spicy Remoulade 

This loaded shrimp sandwich features Cajun spiced remoulade sauce and a semi homemade coleslaw just like Mama used to make!

20. Chunky New England Clam Chowder 

This chunky chowder, a recipe from Guy Fieri, is loaded with tasty ingredients and full of flavor..and guess what? It only takes 25 minutes to make!

21. Orange Habanero Grilled Salmon Kabobs 

Delicious fresh fish is glazed in a sweet and spicy sauce and skewered with crunchy veggies for a tasty grilled meal!

22. Spice Rubbed Cedar Plank Grilled Salmon and Veggie Kabobs 

This flavorful and healthy grilled dinner is perfect for Dad’s Day {or any day}!

23. Stuffed Deviled Crabs 

These crabs are devilishly delicious! You can convert even the pickiest eaters with these crunchy, sweet stuffed crabs!

24. Lobster and Avocado Salad 

This beautiful meal, Lobster and Avocado Salad, is simple and fresh and perfect for a summertime picnic or cookout!

25. Lobster Mac and Cheese 

This Lobster Mac and Cheese is extra cheesy, rich, and decadent! The perfect gourmet side dish to serve with a special meal.

26. Poor Man’s Lobster | Butter Baked Cod 

Believe it or not this butter baked cod really does taste like lobster! Even if you are not a fan of fish, give this easy recipe a try and I promise you will think you are eating a fancy broiled lobster tail instead of an affordable -and kid friendly- filet of fish!

27. Lemon Chive Salmon with Dill Potatoes 

A family-friendly dish packed with flavor and nutrients. Salmon fillets are slathered in Greek yogurt mixed with chives and lemon. Also gluten free!

The post 25+ Seafood Recipes To Try During Lent appeared first on For the Love of Food.

It’s Mardi Gras season and I’ve got quite a delicious Cajun recipe today!

This Cajun Crawfish Fettuccine is a Duck Dynasty family recipe that has become a favorite of my family too! Packed full of Cajun flavors including fresh crawfish tails, Creole spices, and a creamy cheesy sauce, this meal is perfect for celebrating Mardi Gras this month! 

One of my favorite memories from being stationed in Ft Polk : crawfish boils!

This boil was at Ashton’s EOD reenlistment and little Ava got to try her first crawfish !

Don’t let her face fool you- she loved them! My little Cajun baby!

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Cajun Crawfish Fettuccine

Makes 10-12 servings

Ingredients

• 2 packages 1 lb each fettuccine pasta
• 2 sticks 1/2 lb butter
• 1 bell pepper chopped
• 3 celery stalks chopped
• 2 large white onions chopped
• 6 garlic cloves finely chopped
• 2 tsp black pepper
• pinch of Duck Commander Cajun Seasoning or other Cajun seasoning
• 2 tbsp fresh parsley chopped
• 2 lbs crawfish tail meat
• 3 tbsp flour
• 1 can 10.75 ounces cream of mushroom soup
• 1/2 lb Velveeta cheese cut into chunks
• 1/2 cups sour cream
• 1 cup grated Parmesan cheese
• salt

Instructions

• In a large pot of boiling water, cook the pasta according to the package directions. Drain and set aside.
• In a Dutch oven or large pot, melt the butter over medium heat.
• Add the bell pepper, celery, onions, and garlic and cook, stirring occasionally until the vegetables are soft, about 15 minutes.
• Add the pepper, Cajun seasoning, and parsley.
• Add the crawfish and cook for 4 to 5 minutes.
• Stir in the flour and cook for another minute.
• Add the soup, Velveeta, sour cream, Parmesan, pasta, and salt to taste.
• Stir it all together and heat until everything is hot and the cheeses are melted.
• Scoop onto plates and serve hot with crusty French bread on the side.

Notes

Recipe from Miss Kay's Duck Commander Kitchen cookbook.

When we lived in Louisiana we loved the show Duck Dynasty and the whole Robertson clan.

This Cajun recipe is from Miss Kay’s Duck Commander Kitchen cookbook.

For this recipe you need 2 lbs of peeled crawfish tail meat.

I saved this crawfish from our seafood boil the night before. 

In a large pot of boiling water, cook the 2 boxes of pasta according to the package directions. Drain and set aside.

In a Dutch oven or large pot, melt the butter over medium heat.

The “holy trinity” in Cajun cuisine is a base of onions, bell peppers and celery.

Add the bell pepper, celery, onions, and garlic and cook, stirring occasionally until the vegetables are soft, about 15 minutes.

I used Duck Commander Cajun Seasoning in this pasta but any other Cajun seasoning like Tony Chachere’s will work too. 

Add the pepper, Cajun seasoning, and parsley.

Add the crawfish and cook for 4 to 5 minutes.

Stir in the flour and cook for another minute.

Add the soup, Velveeta, sour cream, Parmesan, pasta, and salt to taste.

Add the cooked pasta to the pot

Stir it all together and heat until everything is hot and the cheeses are melted.

This recipe feeds a crowd- about 10-12 servings!

Crispy, cheesy French bread goes best with rich pasta, right?

Scoop onto plates and serve hot with crusty French bread on the side. 

“Laissez les bons temps rouler.”
“Let the good times roll.”

The post Duck Dynasty Phil’s Cajun Crawfish Fettuccine appeared first on For the Love of Food.

This hearty Cajun appetizer is inspired by a Louisiana restaurant favorite.

Crusty French bread is topped with a delicious blend of crawfish, cheese, and spices and baked until melted and gooey!

When we lived in Louisiana one of our favorite local restaurants was called Luna Bar and Grill in Lake Charles.

One of my favorite meals at Luna was their Ambrosia Style Salad and their 3 Cheese Crawfish Bread.

Since we now live in Missouri I thought I would recreate our favorite dish at home!

My husband requested this bread for his last birthday celebration dinner. It was a huge hit!

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Cajun Crawfish Bread

Ingredients

• 1 loaf French bread halved lengthwise
• 4 tbsp butter
• 1/2 large yellow onion diced
• 4 cloves garlic minced
• 3 green onions diced
• 1 lb crawfish tails cooked
• 1 tsp Cajun seasoning
• 1 8 oz package cream cheese softened
• ½ cup mayo
• 1 tsp spicy or Creole mustard
• 1 cup Monterey Jack cheese shredded
• 1/4 cup Parmesan cheese shredded
• 1 tsp paprika
• parsley chopped for garnish

Instructions

• Preheat oven to 375°.
• In a large skillet, melt butter over medium heat then add onion.
• Cook until softened then add garlic, stirring until fragrant.
• Add crawfish and green onion and cook for about five minutes until heated.
• Finally stir in cream cheese and Cajun seasoning until smooth and remove from heat.
• In a bowl add mayo, mustard, and both shredded cheeses. Stir until smooth.
• Add halved bread cut side up on a large baking sheet.
• Spread mayo mixture on both bread halves.
• Top each half with crawfish mixture, spreading to cover.
• Sprinkle paprika all over the bread.
• Bake until melted, about 15 minutes.
• Turn oven to broil and brown for about 2 minutes.
• Remove from oven and let cool slightly.
• Sprinkle on parsley and slice and serve warm.

In a large skillet, melt butter over medium heat then add onion.
Cook until softened then add garlic, stirring until fragrant.

This is a great way to use up leftover crawfish from a seafood boil or simply buy a pack of frozen cooked crawfish tails and defrost.

Add crawfish and green onion and cook for about five minutes until heated.

Finally stir in cream cheese and Cajun seasoning until smooth and remove from heat.

In a bowl add mayo, mustard, and both shredded cheeses. Stir until smooth.

Add halved bread cut side up on a large baking sheet.

Spread mayo mixture on both bread halves.

Top each half with crawfish mixture, spreading to cover.

Sprinkle paprika all over the bread.

Bake at 375 degrees until melted, about 15 minutes.

Turn oven to broil and brown for about 2 minutes.

Remove from oven and let cool slightly.

Sprinkle on parsley.

Slice and serve warm. Enjoy!

The birthday boy was so excited, as you can see!

The post Cajun Crawfish Bread appeared first on For the Love of Food.

Believe it or not this butter baked cod really does taste like lobster!

Even if you are not a fan of fish, give this easy recipe a try and I promise you will think you are eating a fancy broiled lobster tail instead of an affordable -and kid friendly- filet of fish!

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Poor Man's Lobster

Ingredients

• 4 boneless cod filets 5-8oz
• 4 cups water
• 3/4 cup sugar
• 1 1/2 tbsp salt
• 6 tbsp butter divided
• 1/2 lemon
• 1 tsp paprika

Instructions

• Preheat your broiler.
• In a bowl mix together water, sugar, and salt then add to a large skillet.
• Place fish filets in the skillet and bring to a boil over medium high heat.
• Boil for 3 to 5 minutes depending on the thickness of the cod fillet.
• Remove fish from water and place on lined pan.
• Brush with melted butter and season with paprika.
• Broil for about 7 minutes on low until fish flakes easily with a fork.
• Brush with more butter and juice from 1/2 lemon and serve.

In a bowl mix together water, sugar, and salt then add to a large skillet.

Place fish filets in the skillet and bring to a boil over medium high heat for 3-5 minutes.

1. Remove fish from water and place on lined pan.

Brush with melted butter and season with paprika.

Broil for about 7 minutes on low until fish flakes easily with a fork.

How delicious does this look?!

Brush with more butter and juice from 1/2 lemon.

Serve with rice and veggies and enjoy!

I am still amazed by this dish! No fishy taste at all and has the taste and texture of lobster!

The post Poor Man’s Lobster | Butter Baked Cod appeared first on For the Love of Food.

My Uncle Mike and I both love cooking and he is one of my biggest inspirations.

Today I am sharing a recipe of his that I love because it always reminds me of my home state, Florida. 

Uncle Mike’s Lump Crab Cakes with Remoulade is one of those meals you talk about months later because it is that good. I was lucky enough to get my Uncle to share his recipe with me and even though they may not have been as pretty good as his when I made them, they are pretty darn close! 

Give them a try and let me know what you think! 

Mike is self taught like me and him and we love cooking together during our holiday gatherings.

 My Uncle and my Aunt Candie are both big Tampa Bay Buccaneer fans.
So, of course, I had to get him a Bucs Chef hat!

I am blessed to have such a wonderful family and my awesome
 Uncle even officiated our wedding 7 years ago!

Scroll down for two of Mike’s best recipes: Crab Cakes and Remoulade dipping sauce. 

Ingredients:

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Lump Crab Cakes with Remoulade

Makes 2 dozen large crab cakes

Ingredients

For the crab cakes:

• 2 Tbsp olive oil
• ¼ c. finely chopped red onion
• ¼ c. finely chopped celery
• ¼ c. shredded carrots
• ¼ c. finely red peppers minced
• 1 tsp. chopped garlic
• 1 lb. crab claw meat well drained
• 1 lb. lump crab meat well drained
• 4 eggs
• ½  tsp. Old bay
• ½ c. mayonnaise
• 4 tbsp. Creole mustard
• ½  c. bread crumbs
• ½ c. parsley finely chopped
• 1/3 cup grated Parmigiano-Reggiano
• 1 tbsp. Tabasco
• 1 tbsp. Worcestershire
• 4 tbsp. lemon juice
• 2 cups pure vegetable oil use 1/2 cup at a time and replace after 2 batches
• 1 c. flour
• 1 tbsp. Old Bay seasoning
• salt and pepper to taste
• lemon wedges for serving

For the Remoulade:

• 1/2 c. Mayonnaise
• 2 tbsp. lemon juice
• 2 tbsp. Creole mustard
• ½  cup roasted red peppers
• 1 tsp. horseradish
• 1/4 c. finely chopped red onion
• 1/4 c. finely chopped green onions
• 2 tbsp. finely chopped parsley
• 2 boiled eggs finely chopped
• Tsp. of Tabasco
• Tsp. of Worcestershire
• 1 tsp. finely chopped garlic
• 1/2 tsp. paprika
• 1/2 tsp. salt
• 1/8 tsp. white pepper

Instructions

For the crabcakes:

• Heat the olive oil in a sauté pan over medium heat.
• Add onions, celery, red peppers then salt and pepper.
• Sauté for 3-4 minutes.
• Add the garlic and carrots, and sauté for about 3 minutes, stirring regularly. Do not burn the garlic. Remove from heat to cool.
• Combine eggs, salt, pepper, mayonnaise, Creole mustard, bread crumbs, parsley,  grated cheese, Tabasco, Worcestershire, and lemon juice.
• Add the sautéed onion and pepper mixture. Mix together to blend all ingredients.
• Add crab and fold in.
• Form crab cakes.
• Combine the flour, salt, pepper and 1 tbsp Old Bay in a bowl.
• Dredge crab cakes in the flour mixture and shake off the excess.
• Set prepared cakes on a baking sheet.
• Put into the freezer for 20 minutes or refrigerator for 2 hours or more.
• Heat ½ cup oil in a skillet and place first batch of cakes in oil.
• Cook for 4-5 minutes per side, until golden brown.
• Remove and set on paper towel to absorb any excess oil.
• Repeat until all cakes are done.
• Serve with remoulade sauce and lemon wedges. {recipe below}
• Other option-substitute avocado in place of eggs in batter.

For the Remoulade:

• Add all ingredients into food processor and pulse.
• Serve in a bowl for dipping or topping crabcakes and other seafood.

The post Uncle Mike’s Lump Crab Cakes with Remoulade appeared first on For the Love of Food.

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Creamy Seafood Salad

Ingredients

• 8 oz imitation crab shred or flake style chopped
• 1 8 oz can baby shrimp
• 1/2 cup Hellman's mayo
• 1 stalk celery diced
• 1/4 tsp Old Bay seasoning
• 1 1/2 tsp lemon juice
• salt/white pepper to taste

Instructions

• Add all ingredients to a large bowl and mix until combined.
• Chill for at least 30 minutes.
• Serve alone, on bread, or with crackers.

Mix until combined then chill until ready to serve.

Serve alone, on bread, or with crackers.

The post Creamy Deli Style Seafood Crab Salad appeared first on For the Love of Food.

 Oven baked, extra cheesy seafood dip has long been this Florida girl’s fave appetizer! So today I am sharing this deliciously easy and finger lickin’ good Grilled Shrimp Dip recipe. Seasoned grilled shrimp are mixed with cream cheese, sour cream, and shredded cheese and then topped with buttery cornbread crisps before baked until ooey-gooey! You are going to love this creamy appetizer that screams comfort food !

#SummerGrilling Week 

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Grilled Shrimp Dip

Ingredients

• 2 tbsp butter
• 1 lb shrimp peeled and deveined
• 1 tbsp plus 1/2 tsp Spice House Back of the Yards seasoning blend divided
• 1/2 cup sour cream
• 8 oz cream cheese softened
• 1/2 cup mayo
• 1/4 cup white cheddar cheese shredded
• 1/4 cup green onions diced
• 1 cup Farmer's Pantry Cornbread Crisps
• 1 tbsp butter melted
• 1/2 tsp paprika
• 2 oz bag Farmer's Pantry Cornbread Crisps for dipping

Instructions

• Preheat oven to 350 degrees.
• Heat a grill pan or indoor grill over medium high heat and add butter.
• Pat shrimp dry and season all over with 1 tbsp Back of the Yards spice mix.
• Add shrimp to the hot skillet and cook until shrimp is pink, about 2 minutes.
• Remove to a plate to cool slightly then chop up.
• In a bowl, add the cream cheese, sour cream, mayo, cheese, and green onions.Stir well.
• Add in chopped shrimp and mix gently.
• Pour into a greased loaf pan or baking dish.
• For the topping: add 1 cup Farmer's Pantry Cornbread Crisps to a food processor and grind until crushed.
• Add to a bowl with the melted butter and 1/2 tsp Back of the Yards seasoning. Stir well.
• Press onto the top of the dip in the pan, covering completely.
• Sprinkle paprika on top.
• Bake for 30 minutes until golden and bubbly.
• Serve warm with Cornbread Crisps on the side for dipping.

Notes

*If you like spice try adding 1/2 tsp-1 tsp of Cajun seasoning to the dip before baking. 

Enter the #SummerGrilling Giveaway!

• iGrill Mini Grilling Thermometer from BBQGuys
• Case of Cornbread Crisps from Farmer’s Pantry
• Indoor Searing Grill from Hamilton Beach
• Stella High Ball Glassware from Joy Jolt
• Best Seller Collection from The Spice House
• 1 Year Supply of Syrups from Torani
• $100 via PayPal

The post Grilled Shrimp Dip #SummerGrilling appeared first on For the Love of Food.

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Creamy Crab Quiche

Ingredients

• 1  refrigerated deep dish pie crust
• 1/4 cup onion diced
• 1/4 cup red bell pepper diced
• 1 tbsp butter
• 8 oz {1 heaping cup} container lump crab meat
• 6 eggs
• 1 cup half and half
• 1 cup cheddar shredded
• 1/2 tsp Old Bay seasoning
• 1/2 tsp garlic powder
• 1/8 tsp white pepper
• 1/8 tsp salt or to taste
• 1/4 cup chives diced for garnish

Instructions

• Preheat oven to 375 degrees.
• Heat a saute pan over medium heat and add butter.
• Once butter is melted, add onions and bell peppers and saute for 4 minutes or until softened.
• In a large bowl, mix together eggs and half and half.
• Add spices and sauteed onion mixture.
• Finally, gently stir in the crab.
• Place the defrosted pie crust in a pie dish and set on a baking sheet.
• Add half the cheese to the bottom of the pie crust.
• Pour in egg mixture then sprinkle on remaining cheese.
• Place in oven and bake for 45-50 minutes until cooked through.
• Remove from oven and let sit for at least 10 minutes to set before slicing.
• Garnish with chives and serve.

For this recipe I use one 8oz package of lump crab meat which was about 1 heaping cup full.

I love the flavor and meatiness of lump crab.

If you want a more affordable crab you can try backfin or claw. 

 Heat a saute pan over medium heat and add butter.
Once butter is melted, add onions and bell peppers.

Saute for 4 minutes or until softened.

 In a large bowl, mix together eggs and half and half.

For seasoning I use 1/2 tsp Old Bay seasoning, 1/2 tsp garlic powder,
1/8 tsp white pepper, and 1/8 tsp salt.

Add spices and sauteed onion mixture.

Finally, gently stir in the crab.

 Add half the cheese to the bottom of the pie crust.

 Pour in egg mixture then sprinkle on remaining cheese.

 Place in oven and bake at 375 degrees for 40-45 minutes until cooked through.

 Remove from oven and let sit for at least 10 minutes to set.

Slice and serve warm.

The post Creamy Crab Quiche appeared first on For the Love of Food.