Friday, December 7, 2012

Warm Crab Dip



My step-dad was really wanting some crab dip. I don't know if he saw it on TV somewhere, or if he saw it on a menu, but he was requesting a crab dip recipe be made by SOMEONE in our family.

My mom and I looked around and this is the recipe we decided to try. I came across it on Pinterest, and it was definitely tasty!

This is super simple to whip up. In fact, I had Jesse make it! He needed a little help getting the cream cheese to mix, but other than that, he pretty much did this himself!

It was a bug hit and everyone loved it! I got a can of crabmeat at Grossman's, a local fresh seafood store here in Groton, but you can certainly find lump crabmeat at your local grocery store. In Charleston, Publix had theirs in little clear plastic containers by the fresh seafood counter. I miss Publix  :(

Anyway! This was a fantastic dip, and I highly recommend trying it for your next potluck or get-together. I served mine with sliced baguette bread (un-toasted, since that's what everyone wanted), but there are tons of different things you can serve this with...toasted bread or baguette, pita chips, crackers, etc.

Ok guys, have a great weekend! Jesse and I are headed up to Newport, RI to visit Daddy-O and tour some fancy-schmancy mansions! See ya Monday!

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'Warm Crab Dip'

Ingredients

1 pound lump crab meat, cleaned and picked free of shells
1 package cream cheese, softened (8 oz)
1/2 cup sour cream
1 Tablespoon lemon juice
1/2 teaspoon Worcestershire sauce
1 Tablespoon fresh parsley, chopped
1 teaspoon mustard
1 Tablespoon Old Bay seasoning
1 1/4 cup shredded cheddar cheese, divided
1/2 cup shredded mozzarella cheese

Directions

1. Heat oven to 350. In a large mixing bowl combine softened cream cheese, sour cream, lemon juice, Worcestershire sauce, parsley, mustard and Old Bay. Stir in 1 cup of the cheddar cheese and the mozzarella cheese. Mix well.

2. Gently fold in crab meat until evenly distributed throughout mixture. Be careful not to completely shred the meat.

3. Pour mixture into lightly greased gratin dish. Sprinkle with remaining cheddar cheese and parsley. Bake for 20-25 minutes or until top is golden brown and bubbling.



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All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife

4 comments:

  1. Good morning! I have featured this recipe on my blog for my weekly seafood round-up and have also linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2013/01/seafood-frenzy-friday-week-45.html

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  2. Hi there. I made this dip a couple of weeks ago and my whole family devoured it! I want to make it again, but wondered if I could combine everything and then refrigerate it until I am ready to bake it. Do you think this would work?

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    Replies
    1. I'm glad everyone liked it! I don't see anything wrong with preparing it ahead of time, but I don't think I'd leave it in the fridge for more than 18 hours.Or you can always combine everything but the crab and set that in the fridge...then when you go to make it, fold in the crab while the oven is warming up. Just an idea!

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All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife