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Old 06-10-2004, 12:01 PM   #91
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Joe's Crab Shack Crab Dip

2 ounces Cream cheese
1 tablespoon Mayonnaise
1/4 cup Sour cream
1 tablespoon Butter, softened
1/4 teaspoon Seasoned salt
1/8 teaspoon Paprika
4 teaspoons Onions, diced
4 teaspoons Green pepper, minced
1/4 cup Cheese, Mozzarella, shredded
6 ounces Crab meat

Mix cream cheese, mayo, sour cream and butter until smooth. Blend in salt and paprika. Stir in onion, green pepper, cheese and crab meat. Bake at 350 for 10-15 minutes, until bubbly.

I buy canned crab meat at Trader Joes. Also, last time I made it with chives and red pepper........it was deeee-licious!
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Old 06-10-2004, 01:01 PM   #92
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Thanks Poca for sharing that recipe. Being from MD, I LOVE crab.
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Old 06-10-2004, 01:41 PM   #93
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i will definately have to give that a try. The last crab dip I had was not good and a waste of meat.
I actually just bought canned crab for the first time last week. I used both cans for Bruce's crab cakes (which me and my husband devoured ) I will have to get some more for this.

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Old 06-10-2004, 02:41 PM   #94
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Looks really really good! I don't have a recipe for crab dip....until now. Thanks for posting.
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Old 06-10-2004, 02:54 PM   #95
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Old Bay crackers?

Did I miss it or has anyone tried subbing Old Bay seafood seasoning for the salt, omitting any sweet? Might be real good with the crab dip.
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Old 06-10-2004, 09:53 PM   #96
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Old 06-12-2004, 07:32 AM   #97
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If you omit the savory seasoning and replace it with ground ginger (fresh might be better still) you make Ginger thins!!! lol Just made some of these and they are VERY VERY VERY good.
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Old 06-12-2004, 09:00 AM   #98
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I think the Ginger Snap idea is great. I have an authentic Swedish gingersnap recipe and the spices to get the right flavor are:

Still use a little salt
cloves
ginger
cinnamon
cardamom

All of them in equal amounts, so for the Almond Thins recipe I would say just a sprinkle or two of each equally.

Last edited by NorthernNisse; 06-12-2004 at 09:01 AM..
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Old 06-12-2004, 01:54 PM   #99
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That Crab Dip looks awesome - and only 5 net carbs for the entire recipe!

Thanks for posting!

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Old 06-13-2004, 12:53 PM   #100
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ginger snaps

i was craving some gingersnaps to go with my green tea but didn't have the spices you suggested, josiel. then i thought about the pumpkin pie spice i had sitting in the cabinet from thanksgiving time. they weren't as strongly flavoured as a gingersnap but they were pretty similar in taste. i'll definitely make them again!

btw, i used 10 pkts of splenda and a liberal dose of the pumpkin pie spice (along with a couple of shakes of cinnamon). sorry i don't have exact measurements; i've never been really good at that! also, since i have a tendency to burn the almond thins (my oven's weird!) i just turned down the heat to the lowest setting possible after the bottom seemed brown and let them dry out. this way they maintained their sweet taste without getting overwhelmed by an 'overly toasted' flavour. (aka burned!)


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p.s.- thanks you guys for the plastic wrap suggestion, it makes a WORLD of a difference!
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Old 06-13-2004, 09:30 PM   #101
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Has anyone tried rolling these out directly on a pizza stone? Do you think that would work???? Waxed paper over the top for rolling of course.....
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Old 06-14-2004, 05:54 AM   #102
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Quote:
Originally posted by Crink
Has anyone tried rolling these out directly on a pizza stone? Do you think that would work????
I got rid of my stone years ago. Its certainly worth a try. What's the worst that could happen? You may want to spritz the stone with a little spray oil, just in case.

Let us know how it turns out.
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Old 06-15-2004, 02:07 PM   #103
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Every once in a while a recipe or product (I don't buy many of the products) comes along that totally enhances my low carb way of life. One of them was LC yogurt. Another was Fauxtatoes. LindaSue's Chocolate Pudding ranks right up there.

Now there are these wonderful Almond Thins. I made a beautiful batch a few days ago. They are so legal, cheap, easy and store well in the cupboard. To be able to have 8 decent size "crackers" with dips, cheese, deli meat etc. has opened up a whole new world to me. Or should I say old world, because they are just as satisfying as what I used to eat pre-carb. Now, I can't imagine not having these. The good news is they will always be there to make. I don't have to drive miles to get them or order online.

Thank-you to the originater and thank-you to everyone who has experimented and tweaked these to perfection. I am truly grateful.

I will never have to do without crackers again. I love the Cheese-its too.

Okay, I've had my moment.
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Old 06-15-2004, 05:16 PM   #104
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I know just what you mean, Josie. We try so many low carb recipes, and most of them are good, but there are some that stand above the rest because they use real ingredients and taste and look as good as the things we used to eat or sometimes better. I thought the same thing about the Almond Thins. The Crispy Cheese Crackers (Cheez-its) are right up there for me too, but they don't look quite so pretty, but then what's so pretty about a Frito or a Pringle?
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Old 06-15-2004, 05:40 PM   #105
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I am dying to try these!

Is the original recipe still the best one? I'm too lazy to read through 4 pages of posts to find out. :blush:
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Old 06-15-2004, 07:01 PM   #106
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Quote:
Originally posted by Jenifer_in_CA
I am dying to try these!

Is the original recipe still the best one? I'm too lazy to read through 4 pages of posts to find out. :blush:
LindaSue's write up of the recipe the best. She didn't change anything....it's the original, but she lists the amounts of salt and spices perfectly. Make the original first, then play around a little bit when you need a change. To me, they are very very close to a Wheat Thin, and in the end, I like the original best.

If you are a little freaked about rolling them out, read my post about pressing round crackers with a glass. It is easier and they turn out beautiful. This method seems a bit less intimidating for some people....including me.
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Old 06-16-2004, 05:15 AM   #107
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Josie, just out of curiosity, do you use the 1/4 teaspoon or 1/2 teaspoon of salt? I know it's a matter of taste, but I wondered if I was the only one who thought 1/2 teaspoon was a bit salty.
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Old 06-16-2004, 06:05 AM   #108
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Quote:
Originally posted by JosieL
Every once in a while a recipe or product (I don't buy many of the products) comes along that totally enhances my low carb way of life. One of them was LC yogurt. Another was Fauxtatoes. LindaSue's Chocolate Pudding ranks right up there.
I so agree with you. I don't even try pre-made LC products anymore (except for the yogurts). I'm usually very dissapointed and my wallet is empty. Sometimes simple is best. It would be nice to thank the person who created this great recipe. I'm glad I dusted it off and took it out of the Sticky so others can enjoy it.

Makes me wonder what other great recipes are buried in those stickies

Last edited by mamax6; 06-16-2004 at 06:36 AM..
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Old 06-16-2004, 08:39 AM   #109
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Quote:
Originally posted by LindaSue
Josie, just out of curiosity, do you use the 1/4 teaspoon or 1/2 teaspoon of salt? I know it's a matter of taste, but I wondered if I was the only one who thought 1/2 teaspoon was a bit salty.
I use 1/4 teaspoon salt and I think it is just perfect. I don't like a lot of salt in anything I eat. I just don't have the taste for it like some others do.
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Old 06-16-2004, 08:55 AM   #110
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Josie...when you press them with the glass do you still get the soft middle or are they crunchy all the way through?

Mines turned out soft in the middle because the edges were starting to get dark and I took them out.

Quote:
I will never have to do without crackers again. I love the Cheese-its too.
I feel the same way!!

Philly!
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Old 06-16-2004, 09:45 AM   #111
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Philly,

I would try turning your oven down a bit and cooking them for a bit longer.
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Old 06-16-2004, 10:13 AM   #112
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Just got some of these in the oven, with some nuts on them (sweetened no savoury)
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Old 06-16-2004, 10:54 AM   #113
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hmmm I can recommend the version with nuts on...yummy!!!
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Old 06-16-2004, 11:26 AM   #114
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I will give that a try...Thanks for the idea Tiggs33.
I really would like to get these to snap/crunch in the middle like other crackers.

Philly!


Tigg33....your sweet/nutty version reminded me of cookies. I wonder. just make them a little thicker maybe. UMMM!

Last edited by PhillyTwinsMom; 06-16-2004 at 11:29 AM..
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Old 06-16-2004, 11:47 AM   #115
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Quote:
Originally posted by PhillyTwinsMom
Josie...when you press them with the glass do you still get the soft middle or are they crunchy all the way through?

Mines turned out soft in the middle because the edges were starting to get dark and I took them out.
Mine are flat and crunchy all the way through. I'm guessing that the bottom of your glass is slightly concave therefore making the edges thinner and the middle thicker. You probably can't even see the curve. This happened to me the first time I made them. You have to find something completely flat. I found a metal measuring cup with a completely flat bottom and it turned out much better. I also set the oven temp just a bit lower and mine seemed to brown a bit more even. That could just be unique to my oven though.

Find a prefectly flat something to press. VERY important when making something this thin.

Last edited by NorthernNisse; 06-16-2004 at 11:49 AM..
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Old 06-16-2004, 02:32 PM   #116
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I thought it was pretty flat but i will try looking again. Thinking, I will test by wetting the bottom of a glass/cup and sitting it on a dry paper towel or brown bag. If the full emprint shows that should tell me if the glass/cup sits all the way flat.

Cool On the hunt I go

Thanks
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Old 06-16-2004, 03:29 PM   #117
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Quote:
Originally posted by PhillyTwinsMom
I thought it was pretty flat but i will try looking again. Thinking, I will test by wetting the bottom of a glass/cup and sitting it on a dry paper towel or brown bag. If the full emprint shows that should tell me if the glass/cup sits all the way flat.

Cool On the hunt I go

Thanks
Philly!
Good plan. Most glasses are not completely flat, but when making a larger thicker cookie, it really doesn't matter that much. But when making such a small and thin cracker, it matters a whole lot.

I'm sure when you find something perfectly flat, it will solve your soft center problem.
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Old 06-16-2004, 07:43 PM   #118
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yummmmmm

my oven took longer to cook them, but still....yummmmm

i made savoury and sweet (split the batch before adding seasonings)

i made a bit extra of the sweet because i'm a huge sweet tooth but suprise....i preferred the savoury! (omg)

they were amazing.

for the sweet i did lindasues recipe but doubled the original measures (8tspns granular splenda not 4 etc) infact it was probably more since it was about 3/4 of the batch....and they still tasted plainish not sweet.

makes you think how much sugar there are in "real" crackers and bread products.

THANKYOU TO WHOEVER CAME UP WITH THIS
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Old 06-16-2004, 10:01 PM   #119
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I made these tonight along with the crab dip that pocohantas mentioned. Both were delish! The dip is HUGE..didnt think it would be that big...very filling..i ate about half my crackers with about half the dip for dinner...im stuffed! Very substantial!

I did have to cook the crackers for 20 minutes or more..did use parchment paper on a cookie sheet. Made around 33 crackers..however i think i would like them better flatter. I also think they would make a good ginger snap...the texture is about right for it.

Very close to wheat thins if i make them thinner and add more salt to the tops and maybe brush with butter the last 3 minutes or so? yummmmmmmmmmm

who invented these!? The things you wonderous people come up with!

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Old 06-16-2004, 10:44 PM   #120
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It takes 2-3 times of making them to really get the hang of it and get the crackers the way you want them. Once you do that, you can whip these babies up really fast.

They are not hard, but along the way, you quickly find some tips and tricks. I tend to make mine quite thin. I would rather have 8-10 thin ones rather than 4-6 thicker crackers. That way I can get more of the dip in my mouth!

Last edited by NorthernNisse; 06-16-2004 at 10:46 PM..
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