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Lamb Crab Dip Recipe


3/4 cup minced shallots

3/4 cup minced onion

1 tablespoon prepared dried parsley

4 tablespoons olive oil

3 ounces beer

1/4 cup prepared horseradish

2 eggs

1 cup sliced fresh mushrooms

1 zucchini

1 medium tomato

1 herb albèvre (torte de lune)


In a small bowl, mix shallots and onion. Transfer this mixture to a bowl and beat with beer until smooth. Stir in horseradish and eggs. Fold in mushrooms and zucchini; spread mixture over crust.

Refrigerate any leftover cheese from the crab meat and remove from refrigerator.

Dice beer into small pieces and place atop everything.

Put a wedge of toast on a plate and serve.


Kere writes:

⭐ ⭐ ⭐ ⭐

These were really good but I added more water pressure when I added flour to make them thicker. Low calorie sweet cookie mix could use a kick in the can.