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Crab dip, Rusty Scupper

Makes: 10-12 servings 1 1/2 pounds cream cheese 1 1/2 cups mayonnaise 2 tablespoons Old Bay 1 cup Sherry wine 1 tablespoon Worcestershire sauce 1 cup shredded cheddar cheese 1 cup fresh jumbo lump crabmeat 1 loaf baguette Preheat oven to 350 degrees. Blend cream cheese in a Cuisinart or mixer...

Lloyd Fox, Baltimore Sun
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