Tuesday, February 9, 2010

RECIPE: Delicious Hot Crab Dip

Ugh, I am having so much trouble with pictures lately. I'm not sure who it is: me or the camera. Actually, I'm kind of betting on me, but still....How complicated could a point-and-shoot camera be? Isn't the whole point that you point and then shoot and your pictures turn out lovely no matter how much of an idiot you are?

Okay, that's it. I'm blaming the camera.

At any rate, here's what remains of the Delicious Hot Crab Dip I made for our Super Bowl fête and I can attest that it does indeed live up to its name. I put it together from a recipe at Allrecipes.com and one I found in an old church cookbook, casting out chili sauce and adding a little mayonnaise, doubling up the lemon juice and throwing in four dashes of hot pepper sauce.

Also, the original name of the recipe? Fantastic Hot Crab Dip. I took the liberty of inserting a different adjective. To, you know...make it all my own. You can use whatever adjective you'd like, but I hope it will be a complimentary one.

This recipe is particularly nice because it should be made the day before you plan to serve it, which means when you're expecting company, all you have to do is pull it out of the fridge, let it rest on the counter for a few minutes and then put it in the oven to warm. The overnight fridging allows the flavors to really develop -- and it's worth it -- but if you're pressed for time and need a really simple hors d'oeuvre, it can be made right before serving.



2 8-ounce packages cream cheese, well softened
4 tablespoons butter, well softened
6 tablespoons mayonnaise

2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
2 teaspoons lemon juice
1/8 teaspoon salt (or to taste...I used just a bit more)
2 pinches ground black pepper
4 dashes hot pepper sauce

6 green onions, finely chopped
12 ounces fresh crabmeat or "imitation" crab meat (which is actually half crab meat/half whitefish), chopped or flaked into small pieces


In a medium mixing bowl, mix cream cheese, butter and mayonnaise until smooth. Blend in the Worcestershire sauce, garlic powder, lemon juice, salt, pepper and hot pepper sauce. Add the green onion and crab meat and stir thoroughly.

Spray a small casserole dish with non-stick spray. Scoop the dip into it and pat down; cover with plastic film and refrigerate overnight.

Preheat oven to 325 degrees. Remove casserole dish from fridge and take off plastic wrap. Allow dish to sit on counter to warm up a bit before plunking in the oven -- I had a bad experience with this once that just marked me, oh my goodness it was a horrific mess and broke one of my favorite casserole dishes, too -- maybe for about twenty minutes or so. Place dip in oven and warm for about 20-30 minutes. This thick mixture won't get bubbly, but it will get nice and soft.

Remove from oven and serve immediately with celery sticks, crackers, buttery crostini, pretzel twists, bagel chips...whatever sounds good to you.

1 comment:

Kayte said...

I wish I had this for breakfast right now. Would it be wrong to have this for breakfast? BTW, I wasn't able to comment on your blog a few days ago, so that's why I am doing it now...blogger was being fussy that day. Sometimes that happens.