DUNGENESS CRAB-N-CREAM CHEESE DIP This recipe is a throwback to my childhood years as an aspiring chef when I would prepare this dish for my mom’s bridge parties. Those ladies would inhale this irresistible dip in less than 20 minutes . . . so be prepared to triple the recipe if you’re making it for a party .


INGREDIENTS: 32 oz. creamed cheese, room temperature 1 cup half & half, room temp 9 oz. crab clawmeat (don’t skimp/get the good stuff)


1 tbsp. – horseradish 1 tsp. paprika 1 cup sliced almonds, toasted


INSTRUCTIONS: In a mixer bowl, pour in a decent amount of half & half and blend, then begin adding your cream cheese one package at a time constantly adding thehalf & half to keep things moving. Try not to overload your mixer (this can be done in a bowl with a paddle but you might incur a blister or two). After you’ve incorporated all the cream cheese, mix in the remaining ingredients by hand and bake at 345 degrees for about 30 minutes and serve.


WINE: 2012 Hall Napa Valley Sauvignon Blanc This is a wonderful dish to highlight the delicious, crisp, yet fuller-bodied character of California Sauvignon Blanc. The crab will be rich with hints of spice and California Sauvignon Blanc has loads of bright citrus and tropical fruit flavor along with its classic herbal cut-grass character that will compliment the rich character of the food. Make sure to have an extra bottle on hand to go with all the extra dip you’ll be making, because this one will disappear quickly!


NOVEMBER 2013 | RAGE monthly


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