Chef Haberle shares his monthly recipe!

July 20, 2010 at 7:06 pm (Willow Writers)

“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

  • 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

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