When it’s hot and humid, you know what’s good? This Creamy Crab Rangoon Dip! Thank goodness, though, that our hotter than Hades last week cooled down a bit to a more normal just too darned hot! This week is forecasted for the low 80’s so I’ll take that although not too long ago, I would not imagine I’d be grateful for weather in the ’80s. I hope you have gotten some relief, too, wherever you are!
If there is one thing I always loved the idea of more than the execution, it’s gotta be Bacon Wrapped Jalapeno Poppers. Until that is until I started making my own. The best, the top of the line, the pinnacle of all the Bacon Wrapped Jalapeno Poppers I’ve made has got to be these Crab Stuffed Bacon Wrapped Jalapeno Poppers!
Simple and good, just minutes to make, perhaps it’s nostalgia, but I love My Mom’s Old Fashioned Crab Dip. My Mom put this out for just about every holiday party I can remember, and I know served it sometimes at bridge club, too. It seems sometimes these days that party buffets are so full of hot, ooey, gooey appetizers and lackluster crudites – this little dip fills in the gaps beautifully. Cool, luscious and flavorful, rich without being over the top. That makes this the perfect appetizer any time of the year. For most of us, anyway.