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