Recipe: Gooey Spider Cake
2 tablespoons of butter
1/2 Onion (chopped)
4 Cloves of Garlic (finely chopped)
Jar of Marinated Artichoke Hearts (chopped)
8oz of Sour Cream
8oz of Cream Cheese
1 package of Spinach (thawed)
1 cup of Parmesan/Romano Cheese
1 cup of Mozzarella + enough for sprinkling
Spider Cake Ingredients:
12oz of Lump Crab Meat
1 1/2 packages of Saltine Crackers
3 Green Onion Stalks (chopped)
1 teaspoon of Cayenne Pepper
1 teaspoon of Baking Powder
1 teaspooon of Lemon Juice
Pepper to taste
Gooey (Topping/Dip) Directions:
Heat the butter in a frying pan on medium-high heat. Sautee the onion, garlic and artichoke hearts, adding individually in that order, because the onions need a bit longer to cook. While your veggies are cooking, you can thaw your spinach in the microwave, if you haven’t already. Mix together the sour cream and cream cheese in a medium bowl. Stir in the onion, garlic, artichoke hearts and spinach. Add the parmesan and mozzarella cheese and mix well. Set aside.
Spider Cake Directions:
Preheat the oven to 375 degrees. Go through your lump crab for shell pieces and remove if necessary. Break up 1 bag of saltine crackers into tiny pieces and put into a medium mixing bowl. Add remaining ingredients (save 1/2 a bag of saltines) mix together with your hands. Break up the remaining saltines into tiny pieces and pour onto a plate. Make patties with your crab mixture and roll them into the saltines to coat the outside. Place on a baking pan and cook at 375 for 10 minutes. Remove from oven and flip over. Put a layer of the gooey dip on the top of the cake. Sprinkle generously with mozzarella cheese. Place back in the oven for 20 minutes. Enjoy!
As you may have guessed, crab meat=spider meat. They’re both creepy-crawly, so naturally it was the best choice. This recipe makes a LOT of dip. You can split the recipe in half, but I know I’ll never end up using that remaining cream cheese in time. So save it for some tortilla chips. It’s essentially a spinach and artichoke dip.. and it’s really tasty!