Growing up close to the Chesapeake Bay spoiled me when it came to crab dishes. It was nothing to buy a bushel of crabs, straight from the Bay and head home to eat them sitting on the deck. It was important to cover the all surrounding areas with layers and layers of newspaper, have a roll of paper towels in the middle of everyone, either a small hammer or a crab claw cracker and then just pick away. You needed to be prepared to cut yourself with some of the shell and have Old Bay seasoning get into it and burn tears to your eyes. Lots of people have told me that it is too much work to eat Maryland Blue Crabs, but I strongly disagree.
Every summer, I dream about getting a bushel of crabs and sitting on the deck. But during the months that surround crab feasting times, I have to make due with creamy crab soup, crab cakes and this warm crab dip.
This dip comes together easily and inexpensively. You can use canned crabmeat, which is considerably less expensive than any other type of crabmeat you can buy. Of course, if your budget allows for fresh lump or claw meat, feel free to use it instead. Mixing up the ingredients the day before works fine, just bake it the next day. If there is any left for reheating, just pop it back in the microwave for a few moments. A plain whole grain cracker tastes the best with this dip since it has more than enough flavor.
Joe’s Maryland Style Crab Dip – adapted from recipezaar.com4 ounces cream cheese (softened) 2 tbsp mayonnaise or miracle whip 2 tbsp butter (softened) 1/4 tsp hot sauce (or to taste) 1/2 cup sour cream 3/4 tsp Old Bay seasoning 1/4 tsp paprika 2 tbsp green onions 2 tbsp green or red peppers 1/2 cup mozarella cheese 2 (6 ounce) cans of crabmeat 1/4 cup fresh grated parmesan cheese Directions
- Mix cream cheese, mayo, sour cream, hot sauce, butter until smooth.
- Blend in Old Bay and paprika.
- Stir in onion, pepper, cheese, and crab meat. Top with parmesan cheese.
- Bake in 8×8 pan at 350F for 10-15 minutes, until bubbly.