Remove watermelon from grill, and arrange, charred side up, on a large platter.
Place it on the stovetop as a wok, in the oven to roast meat or veggies, and even over an open-flame campfire.The carbon steel interior has a smoother finish than Lodge’s other cast iron counterparts, making this pan ideal for sauteing vegetables or pan-frying fish.
The double handles on this Lodge creation allow it to be moved easily from one cooking vessel to another, and the seasoning (which gets better with age) assures the contents won’t stick.(Keep screen awake).gingersnap crumbs.[12-ounce] package.
finely chopped pecans.packages cream cheese.
refrigerated eggnog.
Prepare the crust:.Refrigerate for 1 hour..
In a food processor, pulse the bread until fine crumbs form.Spread the breadcrumbs on a rimmed baking sheet and toast for about 8 minutes, until crisp..
In a large skillet, cook the butter over moderate heat until the milk solids turn dark golden, about 4 minutes.Stir in the toasted breadcrumbs and season with salt.. Scrape the crab mixture into a 10-inch round baking dish or skillet.
