Fall Recipes

Dungeness Crab Loaf Appetizer


1 can Crescent Rolls 1 package (8oz) Cream Cheese (at room temp.) 1/4 tsp Italian seasoning 1/4 tsp dried dill Picked meat from 1 Dungeness crab (about 8 oz) 1/4 tsp hot sauce 1/4 tsp Kosher salt


Preheat oven to 375 degrees. Unroll Crescent roll into a long rectangle. Don’t separate. Mix cream cheese, spices, salt, and hot sauce. Spread over half the dough, leaving room to seal the edges. Spread the crab meat over the cream cheese mixture, baste edge with water, then fold dough over and seal edges. Brush to with your choice: beaten egg yolk, or seasoned olive oil, or spritz with water, or lemon butter. Lemon butter goes really well with this. Bake until golden brown ( 20-25 minutes). Use pizza blade to cut into slices, and serve immediately.

*Recipe courtesy of Robert Dodds Broker at Windermere Real Estate/Sequim-East


Warm Crab Dip

1 stick butter
1 pkg cream cheese
1 can Campbells Golden Mushroom Soup
1 pkg crab meat (about 8 oz)
1/2 tsp chilli powder
1 tsp Worcestershire sauce
1 tsp onion powder
(or carmelized onion)
1/4 tsp salt
1/4 tsp pepper
1 tsp hot sauce

Heat cream cheese and canned soup
over low heat until very warm. Stir in
all ingredients, except crab, and blend
well. Gently fold crab into mix and warm
over low heat. Serve warm with chips,
crackers, etc.

*Recipe courtesy of Robert Dodds Broker at Windermere Real Estate/Sequim-East

Mississippi Roast


: 3-4 pound Roast (such as Chuck)

1 pkg Ranch Seasoning Mix

1 pkg Au Jus Gravy Mix

1/4 cup Butter (half a stick)

4-5 Pepperoncini Peppers

For 3-4 pounds cook on low for 8 hours in a crockpot

For video click the link below:


SequimEast Coordinator
Administrative Assistant
Sequim- East

Featured image: Photo by Becca Tapert on Unsplash

Crab image:Photo by Frankie Latour on Unsplash