Recipe

Home Page
Cooking Tips
Healthy Cooking
Menu Favorites
Recipes
Thom's Chili Bowl
Contact Us
Photo Gallery
About Us
 




Message Box

 
 


 

 

A Cooking Adventure with Thom


Maroon Printer Friendly Copy      

Crab Dip

Thom Hackett
Makes: 2 cups

 

Crab

 

"After making this crab dip, it had a pleasant taste.   But after a night in the refrigerator, covered, of course, with time for ingredients to blend, the taste became excellent."

 

Ingredients


1 pound cooked crab meat
1 package (8 ounces) cream cheese, softened

cup mayonnaise

3 tablespoons sour cream

2 tablespoons lemon juice

1 teaspoons prepared horseradish

cup freshly grated parmesan cheese

teaspoon coarse salt

teaspoon garlic powder

dash cayenne pepper or Tabasco sauce, or to taste

A pinch of Cayenne pepper
Baguette bread

Cooking Method


Preheat oven to 350 F.

 

If using fresh crab meat, carefully clean the crab meat of any shells or cartilage.

In a medium-size bowl, combine cream cheese and sour cream until smooth and no lumps appears.

  • Stir in garlic, lemon juice, horseradish, hot sauce, parmesan cheese, Cayenne pepper, and salt. Fold in crab meat until well mixed.

Place the crab dip in an ungreased small 2-cup baking dish.

  • When ready to serve, bake for approximately 20 to 25 minutes or until top is bubbly and just starting to turn brown. Serve with baguette bread slices.

NOTE: This dip can and should be prepared ahead of time, covered, and refrigerated until ready to bake.  I also double this recipe during the holiday season and divide into two separate baking dishes.

     
819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183