A disaster relief program providing food for those in need on Coast Live

HAMPTON ROADS, Va. - Gary LeBlanc, founder and president of the Portsmouth based disaster relief organization, Mercy Chefs (mercychefs.com), gives us some insight on what it's like to aid disaster victims and other people in need and how quality meals are used to help heal.

Gary also shows us how to whip up a spicy crab dip.

Gary’s Hot Crab Dip Recipe

1 8oz package of cream cheese
Juice of 1/2 a lemon
1 teaspoon Worchester Sauce
1/2 teaspoon Cajun Spice
1/2 teaspoon parsley
1 clove garlic
1/4 teaspoon brown mustard
3 drops hot sauce
Splash of white wine
1/2 cup of mayonnaise
Pound of crabmeat I prefer lump but special or backfin will also work (be sure to pick out shell)

Melt cream cheese on top of double boiler. Add other ingredients until well blended. Save the crab for last and add tenderly careful not to crush the lumps. Serve in a warming dish or bowl and sprinkle top with Parmesan cheese and green onions.

Serve with crackers or toasted French bread with Cajun spice sprinkled on top or for a low carb option, fresh vegetables.

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