Had this once in a restaurant in the Bowie area. It was served hot, it had finely chopped cram, in a creamy thick base. Maybe cream cheese? Other cheese? It had a rich, not fishy taste. I'm not too fond of seafood but this was great. I think it kindo had an au gratin thing on top....
Anybody got similar recipes, I'd like to try to make it....
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lump crabmeat
1/2 cup non-fat cottage cheese
1/4 cup non-fat cream cheese
1 tablespoon horseradish
1 tablespoon Dijon mustard
1 tablespoon non-fat milk
2 teaspoons fresh lemon juice
2 tablespoons apple brandy or white wine (optional)
2 tablespoons onion -- finely chopped
1 pinch cayenne or paprika
2 tablespoons celery -- finely chopped
2 tablespoons parsley -- chopped
Preheat oven to 350 degrees. If the crab meat is frozen, drain it well in a
sieve, pushing the solids with paper towel to remove all the moisture. Fresh
or frozen, pick over it to remove any bits of cartilage and set aside. . In a
food processor, puree cottage cheese, cream cheese, horseradish, mustard,
milk, lemon juice and Calvities 3 to 4 minutes. In a small bowl, combine the
cottage cheese mixture (which should be very smooth), the crab meat, onion and
celery and stir until well blended. Spoon the mixture into an oven-proof dish
and bake for 25 to 30 minutes, until bubbly and lightly golden on top. .
Sprinkle with cayenne or paprika and parsley, for garnish. Serve hot with
crisp pita bread. . Variation: When thinned with 1/4 cup nonfat milk, this dip
becomes enough sauce for 4 servings of pasta.
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Hot Crab Dip
1/2 pound (8 ounces) Maryland regular crabmeat
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
2 tablespoons salad dressing or mayonnaise
1 tablespoon lemon juice
1-1/4 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1 pinch Old bay Seasoning
1 tablespoon milk
1/4 cup cheddar cheese, grated
pinch garlic salt
paprika, for garnish
Remove cartilage from crabmeat. In a large bowl, mix cream cheese, sour cream, salad dressing, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth. Add enough milk to make mixture creamy. Sir in 2 tablespoons of grated cheese. Fold crabmeat into cream cheese mixture.
Pour into greased 1-quart casserole. Top with remaining cheese. Bake at 325 degrees Farenheit until mixture is bubbly and browned on top, about 30 minutes.
Serve with bits of dipping pita bread. Makes about 4 cups dip.
We've had hot crab dip as an appetizer on Tangier Island and in Crisfield, MD. Delicious! On Tangier Island, next to a restaurant, there was a fence along the road. On it, residents had clipped their favorite crab recipies and you could get 5 recipies for a dollar. I got a recipie for the hot crab dip, but it wasn't until I tried it at home that I saw that the measured amounts did not print on my copy. .....you'll see below. I haphazard a guess, and it was really pretty good.
lb. crabmeat (I used 1/2 lb.)
pt. sour cream (I used 1/2 pt.)
8 oz. cream cheese, softened (I used 1)
T. mayonaise (I used 2 TBL.)
tsp. garlic salt (I used 1/4)
tsp. dry mustard (I used 1/2)
tsp. Worcestershire sause (I used 1, consider using less)
T. lemon juice (I used 1 TBL. "Real Lemon")
C. grated/shredded cheddar cheese (I used 1/2)
In a large bowl, put crabmeat and add the next 7 ingredients. Mix well and put into a casserole dish and sprinkle with the cheddar cheese. Bake at 350 for 45 minutes. Serve with bagel chips or crackers.
You may want to play around with the quantities yourself. Like I said, I just guessed how much to use and it turned out O.K. If anything there was too much Worcestershire sauce to my taste.
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