Linda Evans cooks from the heart


by New Day Producers

Posted on October 17, 2011 at 9:08 AM

Updated Monday, Oct 17 at 4:55 PM

**Correction to the Grimm premiere: We messed up! The premiere is actually on Tuesday, Oct. 25th. Please email us at if you were in the audience today and have any questions about your tickets.


Linda Evans Cooks

She's been known as one of the most beautiful women in the world, gracing stage and screen for decades... famous for starring roles in the TV shows "Big Valley" and "Dynasty." Lately, Linda Evans has turned her attention to a new memoir, "Recipes for Life," combining stories from her heart and career and recipes for the soul. Linda joined Margaret to prepare one of her favorite dishes, a crab dip recipe given to her by "The Duke", John Wayne, and to talk about the inspiration for this special memoir.

Linda will read from and sign copies of her book, "Recipes for Life," tonight at 7pm at Third Place Books in Lake Forest Park. For more information, please click here.

Here's the recipe for Duke's Crab Dip:

2 8oz. packages cream cheese, at room temperature
5 Tbsp whole milk
2 Tbsp dried onions
1Tbsp Tabasco
½ tsp kosher salt
1 lb lump crabmeat, picked over, any shells discarded
Preheat oven to 350F
Put the cream cheese in the bowl of your electric mixer.
Beat the cream cheese on low, slowly adding the milk.
Keeping the mixer on low, add the dried onions, Tabasco and salt.
Remove the bowl from the mixer and use a rubber spatula or wooden spoon to fold in the crabmeat by hand
Spoon the mixture into a 1 ½ quart casserole dish and bake for 30-45 minutes, until lightly browned on top.
Serve warm with tortilla chips
Makes 8-10 servings