For some reason when I think "New year's Nutrient" seafood is the first thing that comes to mind. Pretty funny since I don't eat seafood, but when I was little it was the only day of the year that my parents got shrimp from the grocery store. It turns out that for some cultures eating fish (because of the silvery scales) is supposed to bring yous good fortune in the coming twelvemonth. Luckily my family unit stuck with that tradition (probably because my Dad's from MD) rather than going with the more Pennsylvania standard, pork and sauerkraut!

So this year I wanted to share a little of my family unit's habits with Ant who is from up-state New York and simply seems to associate New year's day's with alcohol. (Not much drinking happening for this baby crash-land ; ) And what could be more Maryland than crab?

      Crabs are to Maryland what lobster is to Maine, and even though I don't eat them, I spent many a summer day trolling the Chesapeake Bay with my Dad and Grandpa trying to catch those trivial buggers. Then we would booty 'em abode, steam 'em with enough of Old Bay, and then dump them out on the tabular array for dandy. (Everyone wants to sit next to you if y'all like to dig out the meat, but don't eat it yourself!)

    i (8 ounce) package foam cheese, softened
    i/2 cup sour cream
    2 tablespoons mayonnaise
    1 1/2 tablespoons lemon juice
    2 teaspoons Worcestershire sauce
    1 teaspoon dry mustard
    garlic powder to taste
    1/2 loving cup shredded Cheddar cheese
    3/four pound fresh crabmeat
    three dashes hot sauce
    Former Bay Seasoning to taste

    Directions
    Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 1 quart baking dish.
    In a medium basin, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, dry mustard, garlic powder and about two tablespoons of the Cheddar cheese. Fold in crabmeat, hot sauce and 2 tablespoons seafood seasoning.
    Transfer the mixture to the prepared baking dish. Top with remaining Cheddar cheese and seafood seasoning. Bake in the preheated oven xxx minutes, or until bubbly and lightly browned.
    Serve with a good french bread, butter crackers, or even every bit a topping for soft pretzels.

    Unfortunately Ant has never had the "existent stuff" and I didn't have any resident Marylanders effectually to speak to this recipe'southward authenticity, but Ant actually seemed to like it, and most of the reviewers seem to besides. I did alter the amount of spice though and just used i dash of tabasco and about a tablespoon worth of Old Bay. I'll have to try it once again at our next family go together and see what the rest of the bunch has to say about it.

    Do you lot have any "traditional" New year's day's dishes at your business firm?
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