Teresa, here is my recipe for the bean dip that I use when making taco salad, tostados, burritos, or tortas: Texas Bean Dip Ingredients 1-1/3 cup dried pinto (or red) beans (about 2 cups cooked) 1/2 large onion, coarsely chopped 2 tbsp cumin 1 bunch of cilantro, large stems removed, about 2/3 cup chopped 1 can Ro-Tel tomatoes (10 oz.) or similar tomatoes, diced with green chilies, drained, liquid reserved 3-4 Serrano chilies, coarsely chopped 6 tbsp chopped fresh oregano (or 2 tbsp dried oregano) 1 tbsp soup base - vegetable or beef, or 1 tsp salt, to taste Place dried beans in large pot and cover with water to about 3-4 times original depth. Bring to a boil and boil for two minutes, cover, and remove from heat and allow to soak for one hour. Discard the soaking water and rinse and sort the beans. Cover with fresh water, with about two inches above the soaked beans, and bring to a boil. Cover and simmer for one hour, or until done, and discard the cooking water. Place all of the ingredients except the beans in a food processor and process until smooth. Add the beans, and check for flavor - you may not want to add all of them. If needed, add a bit of liquid from the canned tomatoes to aid in processing. I remove some of the seeds from the chilies and save them, in case it comes out too bland. You can remove more seeds, if you like it mild. Serve warm or cold with tortilla chips, or use to make burritos, tostados, etc. This is a staple condiment in my kitchen, and so I try to keep some on hand in the fridge or freezer. I often freeze half of the recipe so that it will keep longer. Lars

I like the cream cheese base in this one and have only served it cold. Don't know if it's comparable. Crab Dip-Spread 8 oz. cream cheese 6 oz. can crab meat, drained 1 green onion, minced 1/2 tsp. Worcestershire (or 1 tsp. horseradish) 1 T. mayonnaise 1/4 tsp. salt 1/2 tsp. lemon juice (opt.) 1/8 tsp. hot pepper sauce Mix; serve cold with crackers (or heat at 350 F. for 15 min. to serve hot) ======================= This one I keep meaning to try. Crab Dip Recipe 1/2 cup mayonnaise 1/2 cup sour cream 1 cup cooked crab meat 2 Tbsp minced shallots (or green onions or red onions) 1/2 tsp. dried dill or 1 1/2 tsp. fresh dill 1 tsp. grated lemon peel 1 tsp. lemon juice 1 tsp. white wine vinegar or 1 1/2 tsp. dry white wine 1/2 tsp. Worcestershire sauce Salt and pepper Combine mayonnaise, sour cream, shallots, dill, lemon zest, lemon juice, white wine vinegar, and Worcestershire sauce in a bowl. Fold in the crab meat. Salt and pepper to taste. Chill for 2 hours or overnight. Serve with crackers or carrots and celery. from: http://simplyrecipes.com/recipes/crab_dip/

Yes, it is portioned as a main course in the cookbook. That is how I served it the first time I used the recipe. I don't remember (it was 1980) what sides I served with it other than crusty bread and a dessert. I think there were five of us. Since that time I have always served it with the tenderloin instead of doing the typical soup and salad. It is the perfect combination of both with a little seafood to boot. Because it is rather rich I find a small serving best. I usually serve it in ramekin bowls but any small bowl would work. It makes just under 2 quarts. I have doubled the recipe and also just added more shrimp and scallops. Maybe you can try it ahead. Everyone always loves it.

haha, : ) A family recipe we no longer make from my grandmothers kitchen seems similar. (i grew up on the EasternShore) A stick of butter melted slow, add 2 tbsp flour and stir with a fork until slightly golden, like a NewOrleans rouge. But not dark. It makes a paste, then add two cups of whole milk. Stir and heat on very low. In another pan saute a big chopped onion and a few ribs of diced celery to soften. Probably parsley and green onion and some spice like OldBay and/or paprika, Mustard powder. A dash of worcestershire. Bash a whole sleeve of saltines and place in the bottom of a casserole dish. Top with seafood on hand. (chunks of fish, oysters, crab meat, shrimp). Top with the onion saute mix and pour over the 'gravy' and bake at 350 for an hour. Crazy and weird but was so good. At about 45 min it starts to bubble and makes a bit of a crust on top. My grandfather had a big fishing boat and we caught crabs off the backyard dock with a chicken leg tied to a string so the seafood was whatever we caught that day. Seafood is much more expensive now. Trying to get some of these old recipes is like pulling teeth. My x-BIL makes, did make, a killer oyster dressing and it uses that same recipe but just oysters. He did not use soup mix but the cracker sleeve was a bit embarrassing for some reason. I just used my own home baked bread cubes/crumbs. We don't use cheese but i can see how it can have a cheese taste with the mustard and spices. And the thickish 'gravy'. Very rich. I made a small casserole for thanksgiving with a pint of oysters. Love it once a year. So rich. Without a recipe i had to guess and create my own but it turned out spot-on. A recipe for crab imperial might be similar?