"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hot and Spicy Crab Dip Recipe

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Hot and Spicy Crab Dip image

 

This recipe for Hot and Spicy Crab Dip, by , is from The Christopher Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Victoria Christopher

Category:
Category:

Ingredients:  
Ingredients:  
1/2 pound jumbo lump crabmeat, free of shells

1 (8 ounces) package cream cheese

1/2 cup mayonnaise

1/4 cup grated Parmesan

3 tablespoons minced green onions (white and green parts)

2 large garlic cloves, minced

2 teaspoons Worcestershire sauce

2 tablespoons fresh lemon juice

1 teaspoon hot sauce*

1/2 teaspoon Old Bay seasoning

Salt and pepper to taste

Directions:
Directions:
Preheat oven to 325º F.

Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed.

Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top.

Serve hot, with hot sauce on the side for those who like it a little more spicy.

Makes about 1 1/2 cups…

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
Total Time: 45 minutes (10 minutes Prep. and 35 minutes Cook)
Personal Notes:
Personal Notes:
This is Austin's number one, favorite crab dip. Serve with your choice of toasted crostini slices, pita bread, fresh bread (pumpernickel is a great option), celery, toasted sesame, wheat, or club crackers. My advice is to stick with a "dipper" that is sturdy, has some texture, and preferably minimally spiced.

For a slightly different crab dip, check out Crab Ragoon Hot Dip




*The hot sauce can be Tabasco, Siracha, Jalapeno, etc. You can also leave it out, but if you do you will need to pay close attention to the seasoning before it goes into the oven.

 

 

 

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