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Shop Today for Dinner in Minutes Tomorrow

Want to make this for no-cook entree for dinner on Wednesday? Here's a chance to shop early for ingredients. (James M. Thresher for The Washington Post)

Here's news you can take to the cash register (or backyard garden): Starting today and continuing every Tuesday afternoon, we'll post the ingredients for the next day's Dinner in Minutes entree. Use it like a shopping list, or check your pantry for the staples involved.

Okay, okay. We'll even tell you what the recipe's going to be. If you have questions about anything listed -- substitutions, availability -- we'll make sure to answer them as soon as possible.

First up: the makings of a no-cook, 20-minute Eastern Shore Crab Roll, from chef Martin Saylor of Sunbelt Coastal Produce in Savage:

1 pound jumbo-lump crabmeat

8 ounces low-fat cream cheese, preferably Philadelphia brand (do not use nonfat)

1 1/3 cups low-fat mayonnaise (total; do not use nonfat)

1 tablespoon Dijon-style mustard

1 medium lemon

2 or 3 tablespoons Old Bay seasoning, preferably with 30 percent less sodium (Who needs the extra sodium? You won't miss it.)

1 teaspoon Worcestershire sauce

Salt (you might not need it)

Freshly ground black pepper

An 11-by-17-inch piece of focaccia, or a smaller focaccia loaf, cut horizontally in half to a thickness of 1/4 to 1/2 inch (may substitute a similarly sized piece of lavash or pita bread, such as King of Pita brand)

1/4 cup ketchup

1 or 2 limes

That's it. Wish I'd thought of this sooner.

-- Bonnie Benwick

By The Food Section  |  July 28, 2009; 2:30 PM ET
Categories:  Recipes  | Tags: Bonnie Benwick, Dinner in Minutes, recipes  
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