ISO Crab Dip Recipe

Cookbook_Chip said:

This is my wife's recipe she makes every year.  I love it!  I'm sure there are a million ways to make crab dip, but see what you think:

https://www.familycookbookproject.com/recipe/3333767/hot-crab-dip.html

1 8 oz. package cream cheese
1 Tbs. milk
2 tsp. Worcestershire sauce
1 can lump crab meat-6-7 oz.
2 Tbsp. green onion finely chopped
2 Tbsp. toasted slivered almonds

Combine cream cheese, milk and Worcestershire sauce until well mixed. Add drained crabmeat and green onions. Bake in a shallow greased pie plate at 350º for 15 minutes. Top with toasted almonds. Serve with crackers or small pumpernickel slices.

Chip's recipe sounds right although I've never made it.  Some add a bit of Old Bay seasoning. 

JethroVA said:

Cookbook_Chip said:

This is my wife's recipe she makes every year.  I love it!  I'm sure there are a million ways to make crab dip, but see what you think:

https://www.familycookbookproject.com/recipe/3333767/hot-crab-dip.html

1 8 oz. package cream cheese
1 Tbs. milk
2 tsp. Worcestershire sauce
1 can lump crab meat-6-7 oz.
2 Tbsp. green onion finely chopped
2 Tbsp. toasted slivered almonds

Combine cream cheese, milk and Worcestershire sauce until well mixed. Add drained crabmeat and green onions. Bake in a shallow greased pie plate at 350º for 15 minutes. Top with toasted almonds. Serve with crackers or small pumpernickel slices.

Chip's recipe sounds right although I've never made it.  Some add a bit of Old Bay seasoning. 

Plus Use Dukes Mayo as a thinner.....or other quality Mayo. No Miracle Wipp please. (Will make dip suck.)

Apologies - as I feared, I forgot.  Here on the shores of the Chesapeake, you'll not find onion or peppers in our crab dip - nothing that's going to mask the crab.  This was given to us by a friend's mom about 30 years ago - always an empty bowl
at the end of the night.

https://www.emerils.com/123013/hot-jalapeno-crab-dip

Make this a few times a year. Works well with the fake stuff too

MD checking in. Here's the one we use, which is not too dissimilar to the one posted above:

- 8oz cream cheese (room temp/softened)
- 1/2 cup sour cream
- nice squirt of mayo
- juice from one lemon
- couple splashes of franks red hot
- a jigger of dry sherry
- Old Bay or JO Spice to preference, prob like 3 tablespoons 
- 8oz cheddar cheese (reserve a little for topping)
- 1lb jumbo lump
- scallions as a post bake topping (do not mix in)

preheat oven to 350. dump everything EXCEPT for half of the jumbo lump, some of the cheese, and the scallions into a mixing bowl. mix well. then add half of the jumbo lump and carefully fold in. by doing the jumbo lump in two batches (one at beginning and one at end) you get the broken up crab meat all around for that consistent crabby flavor and then you get the nice, big lumps of crab meat folded in at the end so people know you used quality crab in the dip. top with more old bay or jo spice, then top with remaining cheese.

bake at 350 for 25ish minutes, uncovered. serve.

JohnEggGio said:

Not a bad idea to fold lumps in later, but you're getting a lot of salt in 3 tablespoons of OB or JO.  Crab wars... 😊

Haha, fair enough. Seafood spice to taste!

Another one i make is https://sallysbakingaddiction.com/crab-dip/ but cut all the ingredients (but crab) in half or double the crab.