Ingredients
Cucumber Water
- 8 slices Cucumber
- 24 oz Water
- Ice cubes
Crab Dip
- 2 oz Cream cheese
- 1 TBSP Mayonnaise
- 2 TBSP Sour cream
- ⅓ cup Cheddar cheese shredded
- ⅛ tsp Ground mustard
- ¼ tsp Lemon juice
- ½ tsp Old bay seasoning
- ½ tsp Worcestershire sauce
- 4 oz Lump crab meat
- dash Hot sauce optional
Assassin’s Spaghetti
- 1 TBSP Extra-virgin olive oil
- 2 cloves Garlic chopped
- 1 tsp Chili peppers sliced
- 1 cup Crushed tomatoes
- Salt to taste
- 4 oz Spaghetti
- 1 TBSP Tomato paste
- 2 cups Water hot
- ½ tsp Sugar
Baguette
- 8 slices Baguette
Instructions
- For the cucumber water, place the cucumber slices in a pitcher with water. Let infuse in the refrigerator. Serve over ice if desired.
- Preheat the oven to 350℉ / 176℃.
- In a large mixing bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until smooth and creamy, about 1 minute.
- Add the mayonnaise, sour cream, the first portion of cheddar cheese, ground mustard, lemon juice, Old Bay seasoning, Worcestershire sauce, and hot sauce (if using). Beat on medium-high speed until combined. Using a spoon or silicone spatula, gently fold in the lump crab meat. If you used hot sauce, taste, then add more hot sauce if desired.
- Transfer to a baking pan, ramekin, or oven-safe skillet. Sprinkle with remaining cheddar cheese.
- Bake for 25 minutes or until hot and bubbly around the edges.
- Heat the oil in a pan and fry the garlic and chilis in it until the garlic is fragrant.
- Add the tomato and season with salt.
- Place the uncooked spaghetti in the sauce.
- Dissolve the tomato paste in hot water and add the sugar.
- Pour one cup of this sauce over the spaghetti. Allow the liquid to boil down and fry the pasta in it. Let the pasta sit at the bottom of the skillet so it can brown. Add more sauce a little at a time until pasta is al dente. Turn pasta occasionally until tender, refer to the instructions on the package for cooking time.
- Serve the crab dip warm with the baguette, the assassin spaghetti, and the cucumber water.
Nutrition
Calories: 967kcal | Carbohydrates: 122g | Protein: 39g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 1807mg | Potassium: 1018mg | Fiber: 8g | Sugar: 18g | Vitamin A: 1732IU | Vitamin C: 20mg | Calcium: 424mg | Iron: 8mg
Assassin's Spaghetti
Ingredients
Cucumber Water
- 8 slices Cucumber
- 24 oz Water
- Ice cubes
Crab Dip
- 2 oz Cream cheese
- 1 TBSP Mayonnaise
- 2 TBSP Sour cream
- ⅓ cup Cheddar cheese shredded
- ⅛ tsp Ground mustard
- ¼ tsp Lemon juice
- ½ tsp Old bay seasoning
- ½ tsp Worcestershire sauce
- 4 oz Lump crab meat
- dash Hot sauce optional
Assassin’s Spaghetti
- 1 TBSP Extra-virgin olive oil
- 2 cloves Garlic chopped
- 1 tsp Chili peppers sliced
- 1 cup Crushed tomatoes
- Salt to taste
- 4 oz Spaghetti
- 1 TBSP Tomato paste
- 2 cups Water hot
- ½ tsp Sugar
Baguette
- 8 slices Baguette
Instructions
- For the cucumber water, place the cucumber slices in a pitcher with water. Let infuse in the refrigerator. Serve over ice if desired.
- Preheat the oven to 350℉ / 176℃.
- In a large mixing bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until smooth and creamy, about 1 minute.
- Add the mayonnaise, sour cream, the first portion of cheddar cheese, ground mustard, lemon juice, Old Bay seasoning, Worcestershire sauce, and hot sauce (if using). Beat on medium-high speed until combined. Using a spoon or silicone spatula, gently fold in the lump crab meat. If you used hot sauce, taste, then add more hot sauce if desired.
- Transfer to a baking pan, ramekin, or oven-safe skillet. Sprinkle with remaining cheddar cheese.
- Bake for 25 minutes or until hot and bubbly around the edges.
- Heat the oil in a pan and fry the garlic and chilis in it until the garlic is fragrant.
- Add the tomato and season with salt.
- Place the uncooked spaghetti in the sauce.
- Dissolve the tomato paste in hot water and add the sugar.
- Pour one cup of this sauce over the spaghetti. Allow the liquid to boil down and fry the pasta in it. Let the pasta sit at the bottom of the skillet so it can brown. Add more sauce a little at a time until pasta is al dente. Turn pasta occasionally until tender, refer to the instructions on the package for cooking time.
- Serve the crab dip warm with the baguette, the assassin spaghetti, and the cucumber water.
Nutrition
Calories: 967kcalCarbohydrates: 122gProtein: 39gFat: 36gSaturated Fat: 13gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 81mgSodium: 1807mgPotassium: 1018mgFiber: 8gSugar: 18gVitamin A: 1732IUVitamin C: 20mgCalcium: 424mgIron: 8mg
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