I wanted to end 2015 with a treasured family recipe and can’t think of a better one than this Hot Crab Dip which was a specialty of my late mother-in-law, Jean. Christmas was the holiday she pulled out all the stops with a house filled with family and friends. Her appetizer buffet was always a bounty of sweet and savory treats.
We were blessed to have that time with her, and I continue to be blessed this holiday season. Although not as grand in scale, my Christmas Day was filled with the love of family:And of course great food! Of all of Jean’s recipes, her hot crab dip remains one of my favorites. So rich and creamy. And always served from the copper chaffing dish she passed down to me (pictured above in upper right hand corner). And always served with one of my most guilty pleasures in life: Fritos Corn Chips.Really?
Yes, really. Trust me this is one of those culinary matches made in heaven. And though Fritos may not fall under anyone’s definition of “fine dining” Jean’s hot crab dip will never be served with anything but!
This recipe is pretty straightforward, so I am not going to bother with photos of the ingredients or a lengthy discussion of cooking techniques (mainly because there are none involved!) My only comment to you is an insistence that you use real crab meat, preferably chilled, fresh lump crab meat. I’ve had crab dip on occasion made with imitation crab meat, which to me is just a cheap, rubbery substitute.
Finally, keep in mind this is very rich, so a little goes a long way. Last night I doubled the recipe for 8 people and we still had some leftover!
And with this, I bid adieu to 2015. Being able to share my passion for good food is a great gift that is impossible without your support and words of praise. Hoping that 2016 brings much health and happiness to all of you and of course many many memorable meals and time spent with the ones you love!
Dinner Is Served
Holiday Hot Crab Dip
- 1-8 ounce package of cream cheese
- 1/4 cup mayonnaise
- 1 clove garlic, minced
- 1 tsp grated onion
- 1 tsp yellow mustard
- 1 tsp sugar
- Dash seasoned salt (see Note>)
- 5-6 oz. fresh crab meat
- 3 TBS white wine or sherry
Melt the cream cheese over low heat until creamy. Add remaining ingredients, adding wine or sherry one tablespoon at a time until desired consistency. Stir until just heated through and well combined. Serve hot with corn chips. Can be made ahead of time and reheated over very low heat.
Note> I’m a big fan of Penzey’s 4S Seasoned Salt Blend which has a nice delicate balance of flavor. Available at Penzey’s stores or online.