Ang’s Crab Dip
One of the things I love most, and can’t get in any restaurant down here, is crab dip. Hot or cold, it’s a super tasty treat that reminds me of early mornings crabbing with my daddy in the Chesapeake. I don’t remember how my mother used to make it but I decided to play around today in the kitchen and finally came up with a dip that appealed to my taste buds. The recipe below is fairly large, with 5 people in our home I am used to having to prepare larger amounts. Feel free to cut in half the best you can. Also the measurements are approximate as I didn’t actually measure anything but taste tested as I went.
24 oz of lump crab (fresh is best but use what is available to you. DO NOT USE IMITATION!)
16 oz of cream cheese
1/2 cup mayo
3 tbsp Old Bay Seasoning (J.O. Spice is a better option if it’s available)
1 tbsp Worcestshire (I highly recommend Lea & Perrins)
2 tsp lemon juice
Mix all ingredients in a saucepan over medium low heat. You just need to heat until warm and all ingredients are incorporated. Pour into a bowl and chill until firm (about an hour, overnight is best). Best served with soft pretzels, blue corn chips, or in your favorite bread bowl.
Another option is to eat this warm with some shredded cheddar on top. However, this recipe is very soupy when warm. So it’s a matter of personal preference. I like it either way.
OMG, I feel the need to run to the store and make this before my husband gets home from his business trip! This sounds HEAVENLY!
Mind you, I don’t have time for it to cool enough, so it’s going to have to wait, but, omg, I want it NOW!
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LOL you can eat it warm with some soft pretzels or even pita bread.
Oh how I miss fresh crab! We’ve gone from Alaska to New Mexico. Needless to say fresh seafood and fish are about nonexistent. This sounds so yummy. Hopefully if I can find frozen or canned lump crab at the commissary.
I’d eat it as soup, LOL. I have to say, this is the one thing I really miss about living at the beach. Ain’t no sub for fresh seafood. Ang, did you know there is (or used to be) a guy who comes to the tailgate market by FBFC from the OBX every week? His stuff’s expensive…but then, he drives 8 hours to get it here, and it’s all <24hrs old. Worth it for a treat!