I think this is a first on this blog - a recipe. It comes from Karen and it was such a hit last Saturday at the opening. It has been requested by several people; therefore I’m sending it out to all via the blog. It was quickly handwritten on a sheet of paper and left there on the bench in the kitchen. Neither Rene nor I remember it being discussed or written out, so nothing has been done with it for a week until now. I do remember people having seconds even before the plate had moved on (it was THAT good).
250g Philly cheese, softened, chopped roughly
Drain 250g tin crab meat
Dash soy
2 shallots
Dollop milk (mix not too smooth)
When well mixed roll into ball. Chill.
Flaked almonds toasted in oven 20 mins - remove when brown
Coat chilled crab ball
Serve with crackers
You don’t have to bother with refrigerating left overs, there won’t be any.
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