March 14, 2013 / 6 comments »

Hot Crab Dip

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The first time I had this recipe my sister-in-law Janet made it. She took her crab dip out of the oven and warned all of us it is hot. I know I heard it, but I dipped my cracker into that yummy dip and commenced to burning my tongue. Well. not just my tongue, but the whole roof of my mouth. It hurt so bad that I actually thought about spitting it out to stop the burning. I reached for the glass of ice water and as I was drinking, I think I actually heard a sizzle as the cold water cooled my burning mouth.

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So every time I make this or go to a party that serves this, I think about my poor mouth. I will have to say that I think it was well worth the hurt. This crab dip is fabulous and I think it would a great recipe for any of your functions.

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Print Recipe

Hot Crab Dip

Ingredients:

3 tablespoons unsalted butter

1 tablespoon olive oil

1 red pepper finely diced

2 cloves garlic minced

1 shallot diced

2 tablespoon flour

1 cup cream

1 cup grated Parmesan

1/2 tsp salt

1/2 teaspoon black pepper

1 tablespoons worcestershire sauce

1/2 teaspoon Old Bay Seasoning

1 lb lump crab meat picked clean of shells

Directions:

Preheat oven to 350. Butter a 8×8 dish or casserole dish.

In a 12 inch skillet Add olive oil and heat over medium. Add the bell pepper and shallots and cook until translucent about 5 minutes. Add the garlic and cook another minute or two. Add the flour and cook for about 3-4 minutes. Whisk in the heavy cream until the mixture begins to boil, for a minute or two. Lower the heat to a simmer, cook until thick another minute. Remove from the heat. Add 1/3 cup of the Parmesan, salt, pepper and Old Bay. Gently fold in the crab

Transfer to baking dish. Sprinkle the top with Parmesan and bake for 25-30 minutes or until golden brown.

Serve with crackers.

Peace be with you,

Veronica

 

 

 

 

 

Appetizer, Casseroles, Lent/Meatless, Seafood, Spreads
6 Comments »