Chef Haberle shares his monthly recipe!
“I developed this recipe twenty years ago for the Ramada Plaza Suites Hotel. It is by far the most successful appetizer item I have ever put on a menu. It takes about a half an hour to prepare the recipe. I would suggest trying to prep this a day ahead and refrigerating, so the flavors of the ingredients can permeate through the mixture. Bon appetit.”
- Chef Haberle
Southwestern Crab Dip
1 lb. Special crabmeat
¼ cup Fine diced jalapeño peppers
1 Large green peppers-small diced
½ cup Toasted almonds
½ cup Roasted red peppers-small diced
1 cup Grated Romano cheese
¾ cup Sliced green onions
1.5 TBSP Worchestershire sauce
1 TBSP Celery salt
½ Juice from fresh lemon
2 cups Mayonnaise
2 cups Artichoke hearts-medium diced
Procedure
- Pick through crabmeat insuring there are no shells in it
- Squeeze any liquid from crabmeat
- Small dice the green pepper then sauté until it is al dente
- Toast the almonds – about five minutes until they are a nice golden brown color
- Squeeze excess liquid from the roasted red peppers
- Medium dice the artichoke hearts
- Combine all ingredients and mix well
- Put mixture in a casserole dish and bake at 350 degrees for about ten minutes or until bubbly
- Take a piece of Pita bread. Cut it in four equal parts. Cut each quarter into three triangles. Place triangles on a baking pan, sprinkle with paprika and bake in oven until crisp
- Line a serving platter with leaf lettuce
- Place casserole on serving platter
- Arrange the toasted Pita bread around the casserole dish with points sticking out
