April 6, 2009

Movie Monday



OK - So here is another Doris Day movie... and honestly, be prepared. There will be even more. I love each and every one of Doris Day's movies.



The Glass Bottom Boat is a slap-stick romantic movie - Doris Day stars as Jennifer Nelson; Jennifer works for her father as a 'mermaid' attraction for his glass bottomed boat. One day at work she has a rather unpleasant encounter with Bruce Templeton played by Rod Taylor. Confusion, sparks and laughter ensue -- cast also includes Dom DeLuise and Paul Lynde.



This YouTube clip is from the opening credits... I love the little song!









So set back with this comical cinema (as clean as normal Doris Day flicks; slight innuendo) and this Hot Crab Dip!




Hot Crab Dip





  • 1 clove garlic; minced
  • 16 oz. crab mint (imitation is fine)
  • 2 cups shredded mozzarella cheese, plus a little extra
  • 32 oz. sour cream
  • 1 cup roasted red pepper, jarred
  • 1 tsp chili pepper
  • Salt and pepper to taste


  1. Combine sour cream and garlic. Chop crab meat, or pull apart into manageable bite-size chunks, and mix into sour cream. Strain roasted red pepper, chop into chunks comparable to the crab and add. Stir well; add cheese. Finally, add chili pepper and taste. You may want to add a little salt and pepper. {Note: How long between mixing the dip & serving? I like to make the dip, let is sit overnight in the fridge and then taste it. The flavors will get stronger the longer it is in the fridge.}
  2. Pour dip into a oven safe dish and sprinkle with a little more cheese. Bake at 350 degree for 10-15 minutes until warm throughout and cheese has melted. If using a microwave: Pour into a microwave safe dish, do not sprinkle with cheese. Heat for approx. 10 minutes - stopping to turn and stir every 2 minutes. Once warm throughout, sprinkle with remaining cheese and heat 2-3 more minutes.
  3. Serve with chips, bagel bites or toasted bread.

NOTE: Bell Pepper
Jarred bell pepper may be more convenient - however not necessarily cheaper. I took the above pictures on vaca; I had access to a nice, large outdoor fire pit :) and was able to roast an orange bell pepper by wrapping it in aluminum foil and placing near the edge of the fire making sure to turn the pepper every 15 minutes or so. It had a wonderful smoky flavor.

You could roast a bell pepper over a gas range, or 'roast' by placing a whole pepper on your outdoor grill until black. Here is a YouTube video on roasting bell peppers inside. Once you remove from the plastic bag peel away the blackened skin and chop as normal.



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3 comments:

newlyweds said...

Yummy, I love crab dip so much! Thanks for sharing this recipe.

Vicki said...

Once again, this is going on my Date Night Idea List!

Tina @ MOMS CRAZY COOKING said...

I know my girls would love this (now how do I make it gluten and dairy free) It's SOOOOo hard!