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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a hot and creamy crab dip my family always serves around the holidays. Our first year together my full blooded Italian father-in-law sampled it and then declared to his mother and wife in my presence that I was the best cook whose food he ever had. Read more . Somehow I am still invited to family gatherings. Ingredients:
i block philadelphia style cream cheese, softened (no low fat substitutes here!) |
1 can pink or leg crabmeat, drained w/juice reserved |
1 can lump crabmeat, drained |
2 tsp. old bay seasoning |
1 tbsp. water from crab |
1 tbsp. lemon juice |
2 tbsp. chives or shallots, finely diced (optional) |
2 tbsp. mayonnaise |
1 tsp. dried parsley (for garnish on top of casserole) |
Directions:
1. Mix all ingredients except the parsley and lump crabmeat in a large bowl until well mixed and cream cheese is thoroughly blended with other ingredients.
2. Mix in lump crabmeat and stir gently until mixed through but crabmeat is not broken up.
3. Spread into well greased Corning ware or shallow round casserole dish.
4. Sprinkle dried parsley and a little bit more Old Bay seasoning on top.
5. Bake on middle rack at 325* until brown (not too brown) and bubbly on top - about 45 minutes but keep an eye - if your oven runs hot it won't be creamy enough if overdone.
6. Serve as a spread w/crackers or crudite.
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