Up next in 10
Some Kinda Good Cold Georgia Blue Crab Dip Recipe - Rebekah from Some Kinda Good shares one of her cold crab dip recipes with cream cheese for an easy crab dip from scratch!
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
------------------------
Some Kinda Good Cold Georgia Blue Crab Dip Recipe: https://www.pauladeen.com/recipe/some-kinda-good-cold-georgia-blue-crab-dip/
------------------------
Follow @SKGFoodBlog on YouTube: https://www.youtube.com/@SKGFoodBlog
------------------------
For more Love & Best Dishes videos, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFSVQ49oX2ffNPnKt3F8_zB
------------------------
Follow me on Facebook: https://www.facebook.com/pauladeen/
Follow me on Instagram: https://www.instagram.com/pauladeen_official/
Follow me on Pinterest: https://www.pinterest.com/pauladeen/
Sign up for my Newsletters: https://mailchi.mp/pauladeen.com/youtube
------------------------
Sign up for my email mailing list and get 3 FREE helpful kitchen printables: https://www.pauladeen.com/printables/
Find more recipes and videos on my website: https://www.PaulaDeen.com
Click here to shop my products on my online store: https://pauladeenshop.com/
Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen
------------------------
#pauladeen #loveandbestdishes
Show More Show Less View Video Transcript
0:00
- Hey, y'all, I'm always excited
0:03
to have my friend Rebekah in the kitchen with me.
0:08
You can tell 'em your last name because I wouldn't do it.
0:10
Linberg, Lineberg.
0:13
- It's Rebekah Faulk Lingenfelser.
0:15
- Oh, I would screw that one up, honey.
0:18
I'd screw it up big time.
0:20
- It is a doozy.
0:22
- Rebekah's been here with me before.
0:24
She is a Savannah girl
0:26
and she was here to introduce her first book,
0:32
Some Kinda Good, y'all, and she's back today
0:37
to introduce her second book.
0:41
Now, this one's not a cookbook, y'all.
0:43
This is about the people and stories behind the food
0:48
and she lists all these places that's,
0:55
Desposito's Seafood.
0:57
I was so glad when Michelle came in
1:01
and got that and spruced it up because it's kinda,
1:05
Bella's Italian cafe.
1:07
I love that.
1:08
- It's a special place.
1:10
- Yeah, they're a neighborhood.
1:11
- And I got engaged there so it's extra special to me.
1:15
- That is extra special, isn't it?
1:16
- Yeah, it is.
1:17
- [Eddie] So if you're coming to Savannah,
1:19
you need this book to map out where you're gonna.
1:22
- That's exactly right
1:24
because this is a eating town, isn't it?
1:26
- It is and the restaurant scene is bustling
1:29
and you know, it can be as hoity-toity
1:31
and fancy as you want it to be
1:32
or as laid back as you want it to be.
1:34
- Yeah, yes, absolutely.
1:35
- I like to think Unique Eats and Eateries
1:37
is kind of your design it how you want to
1:40
and like I've given you all the facts to be able to do that.
1:42
- That's just wonderful.
1:44
So Rebekah is gonna share a recipe today with us, y'all,
1:48
from her first book, Some Kinda Good
1:51
and she knows that when she comes here
1:54
that we like to share things that are very doable and easy.
1:58
So I'm gonna be thumbing through your books
2:01
and you take over your recipe and y'all not gonna believe
2:06
how easy but delicious this is.
2:08
- Yes, thank you so much, Paula.
2:10
Simple and some kinda good is the way I love to cook
2:13
and today, yeah, we are going to make
2:15
a wild Georgia blue crab dip that is cold.
2:19
It requires just a few ingredients
2:21
and you literally just mix it all up in a bowl.
2:24
So let's do it.
2:26
I've got this crab meat here.
2:28
And Paula, when I first developed this recipe,
2:31
we went down to St. Simons Island and rented a beach house
2:34
with my best friends for the week.
2:37
It was around this time of year and we-
2:39
- Before it got so hot. - Right.
2:42
And we went down to the pier one night with our crab basket
2:45
and we caught nine blue crabs.
2:48
Now, you know there's not a lot of crab meat
2:49
in those crabs so-
2:50
- And it takes a long time.
2:52
- To cook 'em, yes.
2:54
And we didn't have enough for a meal
2:55
but we had just enough to make a dip
2:57
and that's how this recipe was born.
2:58
- What did you just put in there?
2:59
- This is whipped cream cheese, about eight ounces worth.
3:03
- [Paula] I've never used that product before.
3:04
- [Rebekah] Yes, you know I like it 'cause it's already,
3:07
the job's already done for it.
3:08
- [Paula] You don't have to let it sit at room temperature.
3:10
That's wonderful.
3:10
- [Rebekah] You don't even have to mix it.
3:11
- [Paula] I appreciate you sharing that tip with me.
3:13
- Yes, ma'am, it's already done
3:15
and in here is going some mayonnaise.
3:17
- Uh huh.
3:19
- Got a little bit of sour cream as well.
3:21
- Uh huh.
3:22
- So this is the mayo, that sour cream just went in.
3:25
- Uh huh.
3:26
- And then to this,
3:27
we're gonna add a little bit of cheddar cheese.
3:30
- Uh huh.
3:32
- And we've got some lemon juice.
3:33
I'm gonna use the juice and the zest of one lemon.
3:36
- Okay, good, now, you zest it before you juice it, right?
3:40
- Yes, ma'am.
3:41
- 'Cause it's very hard to.
3:43
- Zest it after you.
3:46
It is.
3:46
Ask me how I know.
3:48
- Oh and look at Clary's.
3:50
Clary's was a great big hot spot.
3:54
- Oh yes.
3:55
- In John Berendt's book
3:56
Midnight in the Garden of Good and Evil.
3:58
All these eclectic interesting people.
4:03
- Yes, yes, if that bar could talk,
4:05
it could tell some stories, wouldn't it?
4:07
- Yeah, yeah.
4:08
- That was a great breakfast place.
4:09
- Well, John Berendt told a lot of stories.
4:11
- He sure did.
4:12
He sure did.
4:14
Use our fingers here to catch any seeds.
4:16
- Yep.
4:17
Yeppy.
4:18
- That lemon juice just cuts right through that mayonnaise
4:20
and sour cream so gives it a nice flavor.
4:23
I love to cook with citrus.
4:28
Add a little bit more.
4:29
- [Paula] I love this new book.
4:32
- [Rebekah] Thank you so much.
4:33
- Now, do you put any onion in that?
4:35
- I don't put any onion in it, no, ma'am.
4:37
It would be a good addition though.
4:39
If you like onion, you could certainly add it.
4:41
Now, I just like to season it with a little bit of salt,
4:45
a little bit of pepper and then we bring in the Old Bay.
4:47
Gotta have that Old Bay.
4:48
- Oh yeah, to give it that seafood.
4:50
- Yes and the other flavor components
4:52
are Worcestershire sauce and a little hot sauce
4:56
- All right, so what'd you do, about two teaspoons?
4:59
- Yeah, about two teaspoons of Old Bay
5:01
and a little bit of salt.
5:02
Now, there's plenty of salt in Old Bay.
5:03
- There's a lot of salt in Old Bay.
5:04
- So you've got to be careful.
5:06
- Yeah, yeah.
5:07
- Careful with that not to over salt it.
5:10
I'm gonna add just a couple of dashes of hot sauce here.
5:13
Ooh, that came out fast, this is gonna be hot.
5:16
- That's my hot sauce.
5:18
That's Paula Deen Hot Sauce. - Oh, nice.
5:20
- And for some reason,
5:21
it doesn't have one of those little squirter things on top.
5:24
- Well, that's all right.
5:25
I like a little sweet heat.
5:27
No, it really is good with the heat
5:29
because the sweetness of that crab will balance it out.
5:31
- Yes and I just, I love my hot sauce.
5:34
- [Eddie] Her hot sauce isn't bad.
5:37
- No. - It's mild?
5:37
- It's not deadly. - Good.
5:39
- It's not deadly.
5:40
- Well, it shouldn't be so hot
5:41
that all you taste is heat, you know?
5:42
- Yeah.
5:43
- So, and that's that.
5:45
And this goes into a refrigerator for 30 minutes or longer.
5:48
You could leave it overnight.
5:50
But when we made it, Paula,
5:51
we took it on a dolphin tour the next day
5:54
and there wasn't a drop left so.
5:57
- So we'll put that in the refrigerator
5:58
and be back in 30 minutes.
6:00
- Yes, ma'am, sounds good.
6:01
- I'm hungry.
6:04
- All right, let's get that crab dip
6:05
out of the refrigerator.
6:06
- I'm hungry, girl, it's been 30 minutes.
6:09
- [Rebekah] Yes.
6:11
Ooh, it looks good.
6:12
- [Paula] Uh huh.
6:14
- [Rebekah] It looks some kinda good.
6:15
- Rebekah, I don't know if you pulled out this bowl or not.
6:19
- I did.
6:20
I heard it was special.
6:21
- It is special.
6:23
This was in my grandmother and grandfather Paul's restaurant
6:27
at Riverbend and this is what grandma
6:30
served her soups and salads in.
6:32
- That is so cool.
6:33
I love that pattern.
6:35
- And I think I don't have but like one or two of 'em.
6:39
- Well, it stood out, that's why I liked it.
6:40
- Oh, I'm so glad.
6:42
- Yes, it was the perfect bowl
6:44
for this cold Georgia blue crab dip
6:46
and a lot of folks like to serve their dips hot
6:49
but there's just something refreshing about a cold crab dip.
6:52
- [Paula] You know what I'm so in love with is salmon dips.
6:56
- [Rebekah] Oh yes.
6:57
- [Paula] Using that good Alaskan salmon.
7:00
And I have to order it.
7:02
- [Rebekah] Oh yeah, right, right, from-
7:03
- On Amazon, yes, yes.
7:06
To get that really good and.
7:10
- That looks great.
7:11
You can see that whipped cream cheese
7:13
just gives it such a nice texture.
7:15
- Yes.
7:15
- And I like to finish it off
7:16
with a little bit of parsley and Old Bay
7:20
but we're just gonna dive right in.
7:21
I want want you to have the first bite.
7:22
- All right, now you broke my cracker in two.
7:24
I want all my cracker.
7:25
- You want that whole cracker.
7:26
You ain't gonna miss that now.
7:27
- You ain't gonna short me on my cracker, girl.
7:31
- Oh goodness.
7:32
Okay, let's take a bite here.
7:34
Ready?
7:35
- Bon appetit. - Cheers.
7:37
- Savannah style.
7:42
Mm.
7:44
- I love it.
7:45
It's creamy.
7:47
Little sweetness from- - I love the lemon.
7:49
The lemon flavor really comes out in it.
7:52
- Mhm.
7:54
- Y'all can't beat this recipe.
7:56
You can't beat it.
7:57
- So easy and it comes together quick.
8:00
Now, it would be great on a seacuterie board.
8:03
Have you heard of those?
8:04
- A seacuterie?
8:07
No.
8:08
- Boards are all the rage these days
8:09
and that's nothing but seafood charcuterie board
8:12
but you could put that on a big board with oysters
8:16
and boiled shrimp and have a big party
8:18
and stack your crackers or crostini around it
8:21
and it would be delicious.
8:23
It'd be the star of the show.
8:24
- This is so good, y'all.
8:26
- The star of that board.
8:27
So I hope y'all will make this
8:29
but Paula, I could not be more excited
8:31
to do a book signing with you.
8:33
- Yes, yes.
8:35
Rebekah is gonna be coming and she's gonna join me.
8:40
She's gonna be signing her book, her new book
8:44
and I'm gonna be signing whatever book they bring me.
8:48
- You got a lot of 'em.
8:49
- Yes and when is that now?
8:52
- It's gonna be June 22nd, Saturday this summer.
8:55
- Saturday, June the 22nd.
8:56
So if y'all are in the area, please come in
8:58
and meet Rebekah and.
9:01
- Thank you so much, I'm so excited.
9:03
When your team reached out
9:04
and said you were gonna be there too,
9:06
I was just beside myself so I can't wait to-
9:09
- We'll have a good time and I'll tell you what, Rebekah,
9:11
the people that come to my book signings,
9:14
they are some of the most wonderful people bet in the world.
9:18
- Yes.
9:19
- And they share stories with me and I just love it.
9:25
- I love it.
9:26
Well, I can't wait to meet 'em.
9:28
- Well see, y'all. - It's gonna be good.
9:31
- June the 22nd, y'all.
9:34
- See you there.
9:38
Hey, y'all, it's Paula Deen.
9:39
Now, if you enjoyed this video, be sure to like it
9:43
and click the subscribe button as well as the notification
9:47
and bail to be alerted when I post a video.
9:51
Love and Best Dishes Y'all.
#Food & Drink
#Hobbies & Leisure