Kincaids Restaurant Recipes

BROADWAY PEA SALAD (CLINKERDAGGER COPY)

Broadway Pea Salad (Clinkerdagger Copy) image

This is a well loved pea salad served at Clinkerdagger's Restaurant. I got this recipe from our local newspaper.

Provided by Cherylcm

Categories Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon white pepper
1 teaspoon kosher salt
4 ounces snow peas, but and strings removed
3 1/2 lbs frozen baby peas, thawed but not cooked (see note)
5 ounces water chestnuts, sliced
3 ounces bacon, cooked crisp and chopped 1/4-inch pieces
2 1/2 ounces red onions, 1/4-inch dice

Steps:

Blend together mayonnaise, sour cream, white pepper and salt. Combine snow peas, baby peas, water chestnuts, bacon and red onions with dressing until ingredients are well coated.
Refrigerate at least 24 hours before serving. Stir twice each day to redistribute dressing.
Note: Peas must be naturally thawed. Slow thawing under refrigeration is best. Room temperature is acceptable, but do not place in water. Place the thawed peas on paper-towel lined pans and let stand at room temperature for 30 minutes to purge the remaining excess moisture from the peas. If peas are not thoroughly thawed or have been thawed in water and not properly drained, they will dilute the dressing.
Yield: 8 servings.
Approximate nutrition per serving: 367 calories, 19.7 grams fat (5.6 grams saturated, 48 percent fat calories), 14 grams protein, 34 grams carbohydrate, 29 milligrams cholesterol, 10 grams dietary fiber, 838 milligrams sodium.

Nutrition Facts : Calories 264.9, Fat 8.5, SaturatedFat 3.4, Cholesterol 14.7, Sodium 404.1, Carbohydrate 35.5, Fiber 11.3, Sugar 13.6, Protein 13.1

KINCAID'S DUNGENESS CRAB DIP RECIPE

Kincaid's Dungeness Crab Dip Recipe image

Provided by á-174942

Number Of Ingredients 6

Ingredients

1/2 pound fresh Dungeness crab meat or thawed frozen
1 1/2 cups mayonnaise
1 small onion thinly sliced
1 can artichoke hearts - (14 oz) drained, and cut into 1/4" pieces
1/4 cup grated Parmesan cheese
Minced fresh parsley

Steps:

Heat the oven to 350 degrees. Combine the crab meat, mayonnaise, onion, artichoke hearts and cheese, mixing well. Turn the mixture into an oven-safe shallow baking dish, such as a gratin dish. Bake until the dip is bubbly on the edges, 20 to 25 minutes. Garnish it with minced parsley. Serve with assorted breads, if desired. This recipe yields 8 to 10 servings. Each of 10 servings: 265 calories; 547 mg sodium; 23 mg cholesterol; 23 grams fat; 2 grams saturated fat; 12 grams carbohydrates; 7 grams protein; 0.20 gram fiber.

KINCAID'S DUNGENESS CRAB DIP RECIPE - (3.1/5)

Kincaid's Dungeness Crab Dip Recipe - (3.1/5) image

Provided by lianbl88

Number Of Ingredients 6

Ingredients

1/2 pound fresh Dungeness crab meat or thawed frozen or 8 oz premium whit lump crab meat.
1 1/2 cups mayonnaise
1 small onion, quartered and thinly sliced
1 (14-ounce) can artichoke hearts - drained, and cut into 1/4" pieces
1/2 cup grated Parmesan cheese
Minced fresh parsley

Steps:

Heat the oven to 350°F. Combine the crab meat, mayonnaise, onion, artichoke hearts and cheese, mixing well. Turn the mixture into an oven-safe shallow baking dish, such as a gratin dish. Bake until the dip is bubbly on the edges, 20 to 25 minutes. Garnish it with minced parsley. Serve with assorted breads, if desired. This recipe yields 8 to 10 servings.

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