Lynne Tolley from Miss Mary Bobo's made Creole Crab Dip and homemade Pita Chips. (see recipe below) For more information about Miss Mary Bobo's Boarding House in Lynchburg, or to make reservations, call (931)759-7394.
Hot Creole Crab Dip
1 (8 oz)pkg cream cheese, softened
½ cup mayonnaise
¼ cup shredded Swiss cheese
¼ cup minced shallot
2 tsp Worcestershire sauce
1 tsp hot sauce
1 tsp Creole seasoning
1 Tbs olive oil
4 Tbs finely chopped green pepper and/or yellow pepper
1 Tbs minced garlic
2 Tbs Jack Daniel Tennessee Whiskey
1 (8 oz) container lump crabmeat, drained and picked free of shells
1 tsp kosher salt
½ tsp fresh ground pepper
1. Preheat oven to 350 degrees. Spray a 1-quart shallow baking dish with nonstick cooking spray; set aside.
2. In a large bowl, combine softened cream cheese, mayonnaise, Swiss cheese, shallot, Worcestershire sauce, hot sauce and creole seasoning; set aside.
3. In a small skillet heat olive oil over medium heat. Add peppers and cook until tender, about 2 to 3 minutes. Add garlic and cook 1 minute. Add whiskey and cook until liquid is reduced, about 2 minutes.
4. Add pepper/garlic mixture to creamed cheese mixture. Fold in crabmeat along with salt & pepper. Put into prepared dish.
5. Bake until mixture is hot and lightly browned on top, about 25 minutes. Garnish with sliced green onion. Serve with pita chips.
Homemade Pita Chips
4 whole pita pockets, cut into wedges and separated
2 Tbs olive oil
1 Tbs sea salt
Preheat oven to 350 degrees.
Lay wedges in a single layer on a jelly roll pan or cookie sheet. Brush with oil and sprinkle with salt.
Bake 12-15 minutes until lightly browned. Cool completely then store in an airtight container for up to 2 days. (Goes stale quickly).