Oh, the radish…
It’s petite, voluptuous and a bit spicy. Well, I guess the radish is a saucy minx!
In all honesty, the radish left me a bit puzzled. I didn’t know much about the radish outside of a salad or taco. What to do? I know myself and I needed to think outside of the box. This is a contest after all, right? Plus, I wanted to be true to myself and create something I desired and would enjoy sharing with those I care about. So, I present my Crabby Radish; a spicy radish crab dip. The radish worked perfectly because it has a fresh and spicy bite, which works well with the crab meat. Moreover, it adds a nice crunch. A healthy one too!
There is much to be enjoyed! Especially because despite that fact that radishes are 90% water, it’s packed with potassium. Read on…
Nutritional perks –
- Radish – Packs as much potassium as bananas, an excellent source of Vitamin C, folate and a good source of magnesium.
Spicy Radish Crab Dip
Loosely adapted from this recipe. My baking dish is smaller, so I reduced the ingredient amounts a bit.
– 1 can organic crab meat. I bought mine from Whole Foods Market.
– 1/2 cup grated Parmesiano Regiano
– 1/2 cup grated Asiago
– 3/4 cup low fat Greek yogurt. The original recipe uses mayonnaise.
– 1/2 cup roughly chopped radish
– 1/2 cup oven roasted button white mushrooms. The original recipe did not include these, I added for extra flavor and texture.
– 1 to 2 garlic clove(s), minced
– 1 Tbs Worcestershire sauce
– 2 Tbs fresh lemon juice
– 2 tsp hot pepper sauce
– 1/4 tsp dry mustard
– Sea salt and pepper to taste
Preheat oven to 325 degrees.
Combine all ingredients in a large bowl. Mix well.
Pour into an 8×5 baking vessel; one suitable for hot dips. Bake for 70-75 minutes. Enjoy the aroma of hot bubbly cheese and crab! Works perfect on toasted baguette and crackers. Please note, the baking time may change if you use a standard casserole dish.