By Mollie Sanders
Many years ago I didn’t work outside the home. With three young children, I was working enough inside my home.
But that time at home also gave me an opportunity to develop an obsessive nature about certain things, and one of those homes in on the appearance of food I was serving to people other than my three young children. It was my Martha stage.
I was preparing crab dip (an easy recipe, really, see below) for a retirement party for a good friend. But I could not be satisfied with keeping it simple, and I spent way too much time pulling only the most perfectly shaped sliced almonds from the bag and using them to resemble the scales of a fish on the top of the dip. Like WAY too much time. But it looked amazing, I must say.
I knew that this particular crab dib was my grandfather’s absolute favorite. And I also knew that he hated nuts. What I didn’t know was that he’d be at the party.
We arrive at the event, perfect crab dip in hand, and quickly go about socializing and toasting the newly retired friend, never once thinking about Gramp and the dip. At some point, I went to check on the dip’s cracker supply. What I found was not an empty cracker bowl next to a diminishing dip, but a pile of sliced almonds. Gramp had stationed himself next to the dish and systematically ate all the dip out from under the almonds. That took both, talent, determination, and maybe a little OCD, too!
Creamy Crab Dip
Serves 6-8 as an appetizer
Everything In Its Place
- 8 ounces cream cheese, softened
- 8 ounces fresh Maine crabmeat, picked over for shells
- 1 dash Worcestershire sauce
- 2 teaspoons (or more to taste) fresh lemon juice
- ½ cup sliced almonds (optional)
- Preheat oven to 350.
- In a large mixing bowl beat cream cheese with an electric mixer until soft. Pour in lemon juice and Worcestershire sauce and mix well. Gently fold in crabmeat. Spread in a shallow baking dish and layer sliced almonds over top.