For a long time I avoided radishes, thinking they were only meant to be eaten raw. I was a little put off by their sharp heat, too. But then, one spring a few years ago, inspired by a bunch of lavender and scarlet Easter egg radishes, I rebelled a bit. Why not cook radishes? In fact, why not braise them? This tangy, bacon-laced recipe was the result, and when it comes to cooking radishes, I've never looked back.
HOT CRAB DIP-LOW CARB 2 pkg or 2 cans crabmeat 1 lb cream cheese, softened 1/2 cup mayonnaise 1 bunch green onions, chopped 2 dashes red hot sauce 2 tsp worcestershire sauce Read more at http://www.plainchicken.com/2010/09/hot-crab-dip.html#cDV2Tq98D1eIoTTI.99