Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Monday, December 28, 2009

Hot Crab Dip

On Christmas Day we attend Mass in the morning, come home and enjoy brunch, gift-opening, and then snack all afternoon on appetizers until dinner. This year I looked for a new Hot Crab Dip recipe -- something really decadent. This recipe was just it. It was a snap to throw together, but the taste was like something that required lots of work. I used backfin lump meat, a step down, price-wise, from lump meat. It tastes the same but is in slightly smaller pieces. Since I was going to stir it into the mixture and not use it in whole lumps, it didn't make a difference; it had the same great crab taste. I buy it in the seafood section at my Giant Eagle.

The recipe came from Simply Recipes and I made it just as directed, except I omitted the almonds for allergies. I served it with some Sociable crackers and Triscuits Thins. It would also be good with toasted baguette slices.

Hot Crab Dip

8-ounce package of cream cheese
1/3 c. mayonnaise
2 t. lemon juice
1 T. water
2 green onions, sliced, greens included
3 T. chopped fresh parsley, or 1 T. dried parsley
1 T. horseradish
1/4 t. Worcestershire sauce
1/2 t. of Tabasco or more to taste
1/2 c. slivered almonds
1 c. fresh lump crab meat (or a can of crab meat)

Preheat oven to 350°F. Beat together the cream cheese, mayonnaise, lemon juice, water, onions, and parsley until smooth. Mix in the Worcestershire sauce, Tabasco, and horseradish. Fold in the slivered almonds and lump crab meat. Place in an oven-proof casserole serving dish.
Bake until bubbly and heated through, about 20 minutes. Serve with crackers or thinly sliced baguette.

If you like this recipe, you might also like:
Awesome Spinach and Artichoke Dip

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