RECIPE: Cape Vincent Crab Dippers
The River Galís Galley
Published: Tuesday, December 18, 2018
By: Nicole Hartshorn
Nicole Hartshorn - The River Gal - has been featured in “Thousand Island Life Magazine” and “Sea Ray Living”. Nicole is also the author of “River Entertaining: Food and Drink Ideas for Boaters in the Thousand Islands”, published by Friesen Press.
Although boats have been washed-up, wrapped-up, and winterized, true boaters are still living and breathing the lifestyle. We look at boats, we talk about boats, we read about boats… you get the idea.
As much as we love the summer season, we really do enjoy the off-season also. Summer can go by so fast with so many fun times, it’s hard to take it all in and just live in the moment. The winter gives us time to slow down, reflect on the past summer, and regroup. The off-season also gives us time to think of new ideas for the next boating season! Time to possibly chart out a new adventure, maybe look for new nautical equipment or products that will enhance your boating experience, or perhaps even use the down time to brush up on your navigation skills. So, if you feel the ‘need for speed’ or ‘crave the wave’ this time of year, don’t worry. Boating season will be back in action before you know it! Meanwhile, try to use this time to expand your horizons!
For instance, at our house, the little skippers are getting bigger and have decided that wearing those pesky, extremely important life saving devices while swimming at the beach are just not “cool” anymore. They have convinced us to enroll them into winter swim lessons — a fantastic idea on their part! It really has been a great way to break up the winter and will get them beach-ready by spring.
As for Captain Tom expanding his horizons, he is using the off-season to finally commit to reading our Sea Ray owners’ manual from front to back. He claims “a good captain knows his vessel inside and out!” Unfortunately, the “Number 15 MerCruiser Service Manual” is not exactly a Barnes and Noble bestseller, so I do give him a lot of credit.
And me? I have been using this winter to expand my recipe collection by creating new and simple food ideas for my not-yet-released second edition of River Entertaining, Food and Drink Ideas for Boaters. I’m so excited about my most recent addition and would love to share it with you, the readers of GLS first!
The River Gal
Cape Vincent Crab Dippers
Serves 4-6 people - about 24-26 celery sticks
Stock your galley with:
- 8oz chunk crab meat
- 8oz light whipped cream cheese (sour cream and chive or plain)
- 1 bushel of celery
- 1 lemon, divided
- Fresh dill
- Your favorite cocktail sauce
In a mixing bowl, combine the whipped cream cheese and crab meat. Then, squeeze half a lemon into the mix and stir. Rinse celery stalks and cut into 3-4 inch sections. With a spoon, scoop the crab mix and fill each celery stick. Arrange them on a serving platter and sprinkle with fresh dill and garnish with the rest of the lemon. Use your favorite cocktail sauce for dipping and you got yourself some Cape Vincent Crab Dippers! This is sure to please even the crabbiest of crew members!
This article first appeared in the Year End Issue (Nov/Dec) 2018 of Great Lakes Scuttlebutt magazine.