For many years, Irene Wassell was the food editor of the Democrat-Gazette, perhaps our leading state newspaper.  I always looked forward to the weekly food section and benefitted from her columns and the comments from her readers.
She, along with several of her friends, formed a dinner club called “The Flaming Spoons.”  The story goes that the group got its name after its third dinner party when the hostess offered up a Cafe Brulee, an after-dinner coffee that included brandy used for flaming it.  When time came to light the brandy, the hostess diligent stirred the coffee with a wooden spoon while another guest lit the brandy.  Apparently, the flames were much larger and higher than expected, so the hostess kept stirring in other to limit the flaming.  Well… as you may have guessed, the wooden spoon caught fire.  The rest, they say, is history:)
Eventually, The Flaming Spoons became legendary and went on to write their own cookbook.  It’s become a favorite in my collection.
flaming spoons
One of my favorites from the cookbook is this one for Southern Prize Crab Dip.  I hope you will give it a try for your next gathering of family and friends.  I like to serve it with baked pita chips.
SOUTHERN PRIZE CRAB DIP
1 8-ounce package cream cheese, softened
juice of 1 lemon
1/2 cup sour cream
1 6-ounce can crab meat, drained (Use fresh if you can get it.)
1/4 cup finely chopped green onion
1 teaspoon garlic powder
1/2 teaspoon EACH: dried parsley, dill, basil, thyme and oregano
Tabasco sauce, to taste
Worcestershire sauce, to taste
Salt and ground black pepper, to taste
In a large bowl, mix cream cheese with lemon juice; blend mixture with sour cream.  Add crab meat, green onion, garlic powder and herbs; mix well.  Season to taste with Tabasco, Worcestershire sauce, salt and pepper.
Serves 8 – 10.
Thanks for joining me for What’s On the Menu Wednesday.  I look forward to what you have to say.  Be on the lookout for Crock Pot Wednesday coming in November.