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Gourmet Hot Crab Dip…YUM

December 11, 2016

If you dream of a Christmas by the sea where warm appetizers are necessary to counteract the chilly ocean winds, this is for you.

Gourmet Hot Crab Dip Recipe:

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: serves many


1 pound cooked crab meat
1 (8-ounces) package cream cheese, softened
3 tablespoons sour cream
1 garlic clove, minced
1/2 cup finely-chopped celery
1/2 cup finely-chopped green onions
1 to 2 tablespoons fresh-squeezed lemon juice
1 1/2 teaspoons prepared horseradish
1 tablespoon Dijon mustard
Few drops hot sauce, or to taste
1/4 cup freshly-grated Parmesan Cheese (Parmigiano-Reggiano)
A pinch of Cayenne pepper
Coarse salt
Baguette bread or crackers (of your choice)
Chopped green onions (garnish)

* You may use either fresh or frozen cooked crab meat or canned crab meat in this recipe. If using fresh crab meat, carefully clean the crab meat of any shells or cartilage.


Preheat oven to 350 degrees F.

In a medium-size bowl, combine cream cheese and sour cream until smooth and no lumps appears.

Stir into the cream cheese mixture the garlic, celery, green onion, lemon juice, horseradish, Dijon mustard, hot sauce, parmesan cheese, and Cayenne pepper.

Fold in the crab meat until well mixed. Add salt and adjust seasonings to taste.

Place the crab dip in an ungreased small 2-cup baking dish.

When ready to serve, bake for approximately 20 to 25 minutes or until top is bubbly and just starting to turn brown.

Garnish with sliced green onion, if desired. Serve with crackers or baguette bread slices.

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