Hot Crab Dip

hot crab dip

I don’t think I’ve ever attended a local Chesapeake party where someone didn’t bring crab dip. It’s pretty much a staple around here, and understandably so. Crab meat is plentiful in the Chesapeake (…yet within the past few years, VERY pricy. Be sure to profusely thank whoever brought it because they probably dumped a good $30 on their contribution to the bring-your-own-appetizer.) And it’s really not hard to make. If you’re from the Chesapeake or not, this is a tasty and filling dip that can be made with canned crab meat and enjoyed anywhere.

This is all you need:

Hot Chesapeake Bay Crab Dip

8 oz. package cream cheese, softened
4 shallots, minced
1/4 cup mayonnaise
1 tablespoon spicy mustard
4 tablespoons white wine or white balsamic vinegar
1 tablespoon Old Bay seasoning
1 lb crab meat, picked through
1/3 cup shredded cheddar
1/4 cup sliced almonds

shallots

Mince the shallots. Use one half onion if you can’t find shallots.

mixing crab dip

Mix the shallots with the softened cream cheese, mayo, mustard, vinegar and Old Bay seasoning.

crab house mustard

(I’ve mentioned this little secret before. If you can get your hands on some Fisher’s Famous Crab House Mustard, do it! I guarantee it’s the best mustard you’ve had in your life. If it isn’t….you just complain to us Galley Pirates. Would love to hear from anyone who doesn’t like it. I know Graul’s sells it.)

Cassie presenting

Fold in crab meat and place in a small casserole dish. Light your galley oven and heat to 350 degrees. Sprinkle cheese and almonds on top. Then, of course, add a couple more dashes of Old Bay.

crab dip ready for oven 2

Place in your preheated oven and bake for 30 minutes. It will be ready once it’s bubbly hot.

crab dip 2

Serve with any crackers, bread or even healthy things like carrots and celery. Chesapeake Hot Crab Dip will be a welcome addition to any party!

 

 

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