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Friday, December 28, 2012

Hot Crab Dip

I think I may have burnt myself out a bit going fast and hard for pretty much all of November and the first half of December.  So I've been taking it easy lately.  And let me tell you - it feels good.  I've still been cooking.  And eating (as if that weren't an option).  But I'm getting started on my resolution goal early.  I'm going to force myself to slow down.  If it kills me.

I want to remember what it was like to take time to smell the roses... or taste the crab, if  you will.  How about you?  Do you have any goals set for yourself going into a new year?  I don't like to call them resolutions.  I mean, resolutions seem made to be broken.  I prefer goals.  Goals are attainable.
It may seem little, but along with slowing down the pace (on posting, not on living), I want to eat more appetizers.  Ridiculous?  Perhaps.  But true, nevertheless.  Here's a notch for my belt.  Dips.  I love dips and spreads.  That may just be because I'm a bread-freak.  Dips and spreads are made so that we have an excuse to eat more bread, and for that, I am totally down.

Hot Crab Dip

by Heather Schmitt-González
Prep Time: 10-15 minutes
Cook Time: 45-50 minutes
Keywords: bake appetizer cream cheese crab Christmas Easter New Year Super Bowl Thanksgiving American

Ingredients (~2¼ cups)
  • 12 oz. cream cheese, at room temperature
  • ¼ c. mayonnaise
  • ¼ c. sour cream
  • ½ c. freshly grated Parmesan
  • 6 Tbs. green onions, chopped
  • 3 large garlic cloves, minced
  • 3 tsp. Worcestershire sauce
  • 3 Tbs. freshly squeezed lemon juice
  • 2 tsp. Tabasco (or other hot sauce)
  • ¾ tsp. Creole seasoning (like Tony's or Zatarains)
  • 12 oz. lump crabmeat
  • freshly ground black pepper
Preheat oven to 325° F.

Beat together cream cheese, mayonnaise, and sour cream in a medium bowl. Stir in next 7 ingredients until well combined. Fold in the crab, breaking it up as little as possible. Taste and season with salt and pepper, to taste. Transfer to a small casserole dish.

Slide into preheated oven and bake for 45-50 minutes until lightly golden on top.

Serve hot with sliced French bread (or baguette, crackers, chips, toast points, etc.) and a bottle of hot sauce and some lemon wedges on the side for those who want them.

adapted from You've Got to Taste This
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  1. I'm with you, Heather. I love bread and it's a great venue for dips. This one is a keeper!

  2. This one looks delicious! Happy New Year Heather! I'm glad to hear you're slowing down a bit on your posting. I LOVE, LOVE, LOVE your blog, but am always astounded at the pace you keep. I don't know how you do it. Glad to hear you're going to embrace life.....