Crab Dip

Many people have asked for this recipe over the years. It's a breeze to make, freezes well, and it always the first thing gone at holiday parties. The secret to this dish is the "blue crab" crabmeat, you want to source the finest possible. In the summer months I look for fresh crabmeat from Maryland, Virginia, North Carolina, or Louisiana, but in winter months domestic pasteurized crabmeat is wonderful (this is a refrigerated canned product, not something you would find on a grocery store shelf). If you cannot source locally you can purchase online at Chesapeake Bay Crab Cakes & More.

1lb jumbo lump crab blue crabmeat
8 oz cream cheese softened
1/3 cup mayonnaise
1/8 cup sour cream
¼ cup grated cheddar cheese
1 medium onion, finely chopped
1 tsp horseradish
Juice of ½ lemon
1 tsp Old Bay seasoning
½ tsp Worcestershire sauce

Mix all ingredients except crab meat in a small bowl or food processor until well combined. Put crabmeat in a larger bowl and gently dry off. Gently fold wet mixture into crabmeat folding until just combined. Do not overmix as the crabmeat will break apart. The consistency should be fairly thick but spreadable. If needed, add a bit more mayonnaise.

Put in small baking dish and bake at 375F until bubbly and slightly brown on top, about 30-35 minutes.

Variations: Decrease crabmeat to 3/4 pound and substitute 1/2 can chopped artichoke hearts or artichoke bottoms, or substitute 1 very large Vidalia onion for some of crabmeat and all of the chopped onion.

Not interested in making dip? You can try our Artichoke Gruyere Dip from Mackenzie Limited. It's the next best thing to making your own.