This is probably the most successful as well as the most requested dip I make. Seldom is any left. I especially like to serve this elegant dip during the cooler season of the year. Warm on the inside is just plain better when the cooler winds of winter blow.
As elegant as it is delicious, my Hot Crab Dip (recipe follows) makes a real statement at holiday gatherings, or at anytime I want to impress my guests. Just be sure none of your guests have a shellfish allergy. That is a big oops! No one wants to drag out their Epipen.
Here is my recipe:
2 pounds lump crab meat, cartilage removed and drained
1 tablespoon butter
1/2 cup jalapeno chili peppers, stemmed, seeded if desired and minced
1/2 medium onion finely chopped
1 clove garlic, finely minced
24 ounces cream cheese, softened to room temperature
2 tablespoons white wine
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons Old Bay Seasoning
1/4 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 pinch blackening seasoning to taste
3/4 cup four cheese blend, room temperature
1 pinch Paprika for garnish, (optional)
Here is how I made this fabulous dip:
1. Preheat oven to 375 degrees Fahrenheit.
2. Remove shells from crab meat and drain; set aside.
3. Place butter in medium skillet over medium high heat. When butter is melted, add jalapeno peppers and onion; sauté until onion turns translucent.
4. Transfer onion mixture to medium-sized mixing bowl. Add cream cheese, wine, garlic, cayenne pepper,
seasoning, basil, thyme, salt, pepper and blackening seasoning; mix thoroughly.
Stir in crab meat and cheese; spoon mixture into a lightly greased 8-inch
square baking dish. Old Bay
5. Bake for 20 minutes or until heated throughout baking dish. Turn oven to broil; continue too cook until lightly browned. Sprinkle with paprika. Serve immediately with dippers of choice.
Oven Temperature: 375°F
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Nutrition (per serving): 146 calories, 99 calories from fat, 11.2 g total fat, 56.7 mg cholesterol, 382.7 mg sodium, 190.3 mg potassium, 2.2 g carbohydrates, 1 g fiber, 1.1 g sugar, 9.1 g protein.
Author: Dr. Jacquelyn P. Horne