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.

Homage to Truffles

Truffles hold a special place in my heart. They are one of the great culinary treasures, known to date back to ancient Roman and Greek times. They are also one of the first classic gourmet foods I discovered, and I’ve always treasured any opportunity to savor them.

There are many types of truffles, but the most prized are the black (Périgord) truffles, found in France, and the northern Italian white truffle. The black truffle has an earthy flavor, while the white truffle has a more pungent, peppery flavor. Both are expensive, typically selling for $300-$3,000 a pound. But you won’t go wrong with either one.There are many typical products where truffles are found: truffle oil and truffle paste are two common uses. But there are many more interesting products.

I think of these often even though some I tried many years ago:

Black Truffle Pizza - Imported from Italy, this ultra-thin crust pizza is made with just the right amount of black truffles and whole milk mozzarella. Make sure to order more than 1 as shipping can be pricey, but at $ 13.00 each these are a bargain and get top honors for creativity. I was also impressed with the Porcini/Fontina pizza.

Truffle "Truffles" - These have to be one of the biggest surprises of my entire food tasting career. Were it not for my insatiable hunger on the train home from New York one day, I may have never discovered these chocolate gems dotted with Italian black truffles. Made by the old-world Urbani Truffle Company, they are the ideal gift for the "foodie that has everything".

White Truffle Cream - White truffles, italian cheese, and cream are combined to create an intoxicating condiment. The hard work is done for you, simply to mix into pasta, risotto, or potatoes (or spread on toasted bread) for an unforgettable meal. Several companies offer a product similiar to this, but DiBruno's Truffle Cream is the best value.

In the spirit of Italian dining, Buon appetito!