Oh my goodness! First of all let me tell you the Crab Dip from Big T Coastal Provisions is AWESOME!!! Full of crab meat, and I do mean chock full of wonderful wild caught crab meat. It was light, tasty, delicious, and oh so crabby! Tony and Tracy from Big T Coastal Provisions are the real deal. They sent me some of the crab dip to try, and boy am I ever glad they did! There is simply nothing like it … and I mean nothing like it!
As they say “Looking for the real deal? Well you’ve found it! Our family’s sought after recipe packs 100% real crabmeat into every creamy bite. We combine sharp cheddar and cream cheeses, spices and other signature seasonings with the freshest crabmeat to bring you a dip perfect for just about every occasion – from porches to picnics, tailgating to cocktail parties. A coastal Carolina entertaining favorite, Big T Coastal Provisions Crab Dip tastes best when shared with friends and family.”
Tonight’s recipe inspiration came from a discussion with the hubs, and after quite the debate, this is what materialized. I hope you enjoy it as much as we did.
1 package (1/2 lb. beef top round for rouladen, boneless)
1 package original Big T Coastal Provisions Original Crab Dip
1-2 tps. Feiny’s Everything Rub
2 tbls butter
2 tbls. red cooking wine
3 tbls. balsamic vinegar
1/3 cup (approx.) Panko crumbs
Mix crab dip with Panko crumbs; set aside. Take 1 piece of beef roulade, sprinkle it on one side with Feiny’s Everything Rub and rub into meat. Top with crab dip mixture and spread evenly over top of meat. Roll up tightly from long side and secure meat in several places with butchers twine. Place in baking pan sprayed with cooking spray (or oiled); add butter and wine. Splash balsamic vinegar over top of meat, cover tightly with foil and bake 45 minutes. Uncover, ladle pan drippings over top of meat and continue baking 15 more minutes uncovered. Let rest for 5 minutes. Slice and serve over a bed of Carolina Creole Long-Grain Rice.