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Monday, November 8, 2010

Crab Dip

IMG_4363xI first had this at brunch the day after Zane and Karen's amazing wedding.  I asked for the recipe straight away, I couldn't get enough of the creamy, crabby goodness.  His brother Lance had made it and the secret recipe was actually from Phillips.  I doubled the crab meat from the original recipe.  I actually halved the other ingredients and still used a pound of backfin crab meat.  Heaven.
Crab Dip

1 cup crab meat, cleaned and picked free of shells
1 8 oz. package cream cheese
½ cup sour cream
1 tablespoon lemon juice
½ teaspoon Worcestershire sauce
1 teaspoon parsley
1 teaspoon dry mustard
1 teaspoon Old Bay
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese

Allow cream cheese to come to room temperature and soften. In a large mixing bowl, combine softened cream cheese, sour cream, lemon juice, Worcestershire sauce, 1 tsp. parsley, dry mustard and Old Bay. Stir in ¾ cup of the cheddar cheese and the mozzarella cheese. Mix well. Gently fold in crab meat by hand until evenly distributed throughout mixture. Be careful not to break apart the meat. Pour mixture into lightly greased gratin dish. Sprinkle with remaining cheddar cheese and parsley. Bake at 350°F for 20-25 minutes or until top is golden brown and bubbling.
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5 comments:

Molly Jean said...

LOVE hot crab dip, but never made it. Can you suggest a sub for Old Bay? I'd hate to buy it just to use a teaspoon (since I probably wouldn't use it for anything else either).

HCM said...

This looks great! I’ve been looking for a great crab dip-- I can’t wait to try this one!

katie said...

I use Old Bay for a lot (steaming shrimp, fried chicken, etc...), but any cajun spice should work. Cayenne pepper (in a smaller quantity) could work as well.

seuss422 said...

You can use old bay on lots of stuff....eggs, popcorn, chicken. I say buy it!!

Anonymous said...

WAY too much cream cheese. Next time I would double the crab and reduce the cheese.

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