Friday, January 30, 2015

Hot Crab Dip

One of the first cookbooks I bought when I moved out of my parent's house and left for college was Betty Crocker's Big Red Cookbook.  Just like I do now, I took that book home, sat down and started reading every single page and marking my favorite recipes that I just had to try.  That cookbook was my Bible in the kitchen and I prepared countless meals from those pages.

One of my many favorites from the class book was a dip.  A simple dip that was so easy to make but so incredibly delicious.  For the better part of  a year it was the most requested recipe I made.
Hot crab dip.

It's a simple combination of basic ingredients; cream cheese, green onions, sweet crab meat, mayonnaise, a touch of sugar, and parmesan cheese.  It's all mixed together, baked until the bubbly and the cheese is melted and it's pure perfection.  It's creamy, tangy, slightly sweet and has lumps up tender crab meat in every bite.

Just like my seven layer dip, this crab dip got pushed to the wayside for quite some time.  But, it's recently made an appearance at a get together we had and Spencer and I were quickly reminded just how much we love the stuff.  Just like in the past, it disappeared within minutes.  So, be sure to make this dip for your next gathering.

Hot Crab Dip

1 (8oz) Package cream cheese, room temperature
1/3 Cup shredded parmesan cheese
 4 Green onions, whites and greens, thinly sliced (about 1/4 cup), plus more for garnish
1/4 Cup mayonnaise
1/4 Cup apple juice
2 Tsp sugar
1 Tsp ground mustard
1 Clove garlic, minced
2 (6oz) cans lump crab meat, drained
1/3 Cup sliced almonds


Preheat oven to 375.

Place cream cheese, cheese, green onions, mayonnaise, apple juice, sugar, mustard, and garlic in a bowl and mix to combine.  Add crab and gently mix until just combined.  Pour the mixture in an ungreased pie plate or shallow baking dish and smooth into a even layer.  Sprinkle with almonds and place in the preheated oven.  Bake, uncovered 15 to 20 minutes, until hot and bubbly.

Remove, garnish with more green onions and serve with crackers.

Recipe source:  slightly adapted from Betty Crocker's Big Red Cookbook

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