Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.
The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!
We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.
Crab Stuffed Wedges
Parsley has a light, fresh taste that pairs perfectly with crab. Try this easy appetizer for your next party. Keep your phyllo dough damp and pliable with a dampened kitchen towel. Only let it stay uncovered for a minute at a time, otherwise it will dry out!
Level of Difficulty:Easy
Cook Time:20 Minutes
Prep Time:20 Minutes
- 2 tablespoons
- 3 ounces
green onion, chopped
- 1/2 cup
fresh mushrooms, chopped
- 6 ounces
thawed crab, chopped/flaked
- 1 cup
Monterey Jack cheese, shredded
- 1 tablespoon
- 2 tablespoons
Be sure to combine your entire filling before opening your phyllo dough, so it will stay moist.
Warm the 2 tablespoons of butter and cream cheese in the microwave for 20 seconds. Stir to combine and add the cheese.
Chop the onion, mushrooms, and crab. Add to the filling. Sprinkle in the dried parsley. Stir to combine.
Melt the additional 2 tablespoons of butter in the microwave until melted.
Wet a clean kitchen towel. Squeeze out the water, just keep it damp. Open the phyllo dough, and pick three sheets of it. Cover with towel. Store the remainder of the phyllo dough in the fridge or freezer.
Uncover the sheets, slice into six squares. Take one and put on your baking sheet. Recover remaining dough.
Add 1-2 tablespoons filling to the square, then fold over the edge to make a triangle. Brush the melted butter over the wedge.
Continue with the remaining filling and squares.
Bake at 350-degrees for 20-25 minutes until the dough is lightly golden around the edges. Let cool slightly on a rack before serving. Serve warm!