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Recipe Exchange

Epitomized by our own Gallatin Canyon Cookbook published several years ago, and now by our newer cookbook, we continue with the tradition of great cooks in Bridger Canyon. From the Cork 'n Fork gourmet club dinners, to yummy desserts each month at Bridger Canyon Women's Club and salad luncheons, to our Wednesday dinners for the Bridger Canyon Fire Department, to our annual picnic potluck -- we have a lot of good cooks here in Bridger Canyon!

This site has some new recipes you may want to try. Won't you share some of your favorites? It's easy to add them and we'd all have them handy when we need a new recipe.

Cork 'n Fork members: Such wonderful recipes are used - please share here! We can just add them to existing categories and note which party it's from in the title. There is also an Ethnic tab, which might be good to use.

Bon Appetit!

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Louisiana Hot Crab Dip

  • 1/2 pound jumbo lump crabmeat, free of shells 

  • 1 (8 ounce) package cream cheese 

  • 1/2 cup mayonnaise 

  • 1/4 cup grated Parmesan 

  • 3 tablespoons minced green onions (white and green parts) 

  • 2 large garlic cloves, minced

  • 2 teaspoons Worcestershire sauce

  • 2 tablespoons fresh lemon juice 

  • 1 teaspoon hot sauce 

  • 1/2 teaspoon Old Bay seasoning 

  • Salt and pepper to taste


Preheat oven to 325 degrees F. Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top. Serve hot. Serve hot, with hot sauce on the side for those who like it spicy. 
Makes about 1 1/2 cups.

From the Kitchen of: Sharon Tudor Isler
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