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Author:
Lara Lyn Carter
ABOUT CHEF LARA LYN CARTER:
Lara Lyn Carter is an Emmy Award winning television host, chef, and cookbook author. Her new cookbook, “Skinny Southern” which is all gluten and refined sugar free cooking, climbed all the way to #2 on Amazon’s Hot New Release list and sold out in 12 days. “Thyme for Sharing with Lara Lyn Carter”, which she hosted, created and produced aired the summer of 2015 as part of Georgia Public Broadcasting’s summer cooking line-up and received excellent ratings and praise. The show was nominated for four Emmys in the categories of: lighting; photography; director; and on camera talent for which Carter received her Emmy as host. In addition, Lara Lyn created and hosted “Savor the Good Life” with Raycom Media’s WALB, the NBC and ABC affiliate in Southwest Georgia, for three years.
Lara Lyn is considered Georgia’s “go to authority” on Southern entertaining. She converted to healthy, clean cooking and shares her vast experience and array of Southern recipes with a twist to her constantly growing followers. She has been featured on numerous television shows including The Food Network, as well as in magazines, newspapers, podcasts, and radio shows across the US and Canada
When not working, Lara Lyn keeps herself busy with her husband and their three sons ranging in ages from 22-years old, 17-years old to a 5-year old.To learn more about Chef Lara Lyn Carter, please visit: http://laralyncarter.com/
Comments:
Ingredients
- 2 cups sweet onion chopped
- 1/2 cup green bell pepper chopped
- 1/2 cup red bell pepper chopped
- 1 cup olive oil mayo
- 1 cup plant based cream cheese (I like Kite Hill)
- 1 lb. jumbo lump crab meat flaked
- 1 tbsp. fresh lime juice
- 1/2 cup swiss cheese (optional)
Directions
Mix all of the ingredients together and pour into a baking dish that has been sprayed with non stick cooking spray.
Bake at 350 degrees for 35 to 40 minutes.
I use Vidalia onions when they are available for this recipe. However, you
may use any sweet onion available.
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1/29/2020