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.