Site Updated:
June 29, 2014

This Month's Recipe

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Each month galley expert and cookbook author Janet Groene develops a recipe exclusively for

She blogs weekly at



Crab ‘n Crackers

For easier spreading, get flaked crabmeat or chop larger pieces.

16-ounce container of flaked crab
2 bricks of cream cheese, 8 ounces each
2 tablespoons milk
1 tablespoon Worcestershire sauce
1 bunch scallions
1/4 cup sliced almonds
Drain and pick over the crab meat. Butter or spray a baking dish. Let cream cheese come to “room” temperature and use a fork to work in the milk and Worcestershire sauce. Cut up white and light green parts of the scallions and mash them in. Add crab. Spread in the baking dish and sprinkle with almonds. Bake at 350 degrees 15 minutes or nuke on Medium about 2 minutes to heat through. Serve warm, surrounded by crackers. Makes two pounds of spread.

See more of Janet Groene’s galley-ready recipes at

Each week she posts a Galley Recipe of the Week plus a Pantry Recipe of the Week using provisions you can stow today, without refrigeration, and use weeks and even months later.

Groene also rates galley gear and products at

Any other ideas? E-mail and we’ll credit you and the name of your boat. 

Twitter: @GroeneWriter 


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