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Hot Crab Dip

Hot Crab Dip

Rich, luscious and simple. A little melting, a little stirring a lot of good eating!

This is a throwback to the days of canapés and canasta. This hot dip is loaded with lump crabmeat, cream cheese with its mild tang, creamy mayonnaise spiced with dry mustard, garlic salt, onion powder and cracked black pepper. Then flavors are brightened with a squeeze or two of lemon and deepened with a good splash of warm, earthy cognac.

You can throw this dip together without getting out those crab cracking tools. Fresh crabmeat is readily available at most food markets from the fishmonger or even in sealed containers that offer a fairly lengthy refrigerated shelf life, making it great to keep on hand in your fridge. This recipe makes enough to serve 8 people or up to 20 when partnered with other hors d’oeuvres.

A bit of spice and a lot of crab – serve on toasted baguettes, cheese biscuits or crackers. This hot crab dip is perfect for a late-morning brunch or mid-afternoon snack, wonderful as an addition to a cheese tray or as an elegant addition to any cocktail party.

So pour up a cold drink and enjoy!

Hot Crab Dip

2 containers fresh lump crabmeat, 8-ounces each

2 package cream cheese, 8-ounces each, softened

½ cup mayonnaise

¼ teaspoon garlic salt

1 teaspoon onion powder

2 teaspoons dry mustard

½ teaspoon freshly cracked black pepper, or to taste

½ teaspoon kosher salt, or to taste

2 teaspoons freshly squeezed lemon juice

¼ cup good cognac or brandy

Rinse the crabmeat in a colander with very cold water. Gently sort the crab and remove any pieces of shell that might be in the meat. Drain well and place the crab in a bowl and refrigerate.

Place the cream cheese along with the mayonnaise in the top of a double boiler over medium heat.

Stir occasionally until the cream cheese and mayonnaise have softened and blended together, about 10 to 15 minutes.

Add the garlic salt, the onion powder, dry mustard, freshly cracked black pepper, kosher salt and lemon juice. Blend together until the mixture is smooth.

Gently stir in the crabmeat and continue cooking until the crab is warm, about 5 minutes. Pour in the cognac and stir to blend well.

Transfer to a fondue or chafing dish to keep warm. Serve with toasted baguettes, cheese biscuits or crackers.

Refrigerate any leftover dip in a sealed container for 3-5 days.

Hot Crab Dip, courtesy of Preserving Good Stock

May 28, 2018
: Serves 8 or up to 20 with other hors d'oeuvres

A throwback to the days of canapés and canasta. This hot dip is loaded with lump crabmeat and brightened with a squeeze or two of lemon and deepened with a good splash of cognac. Rich, luscious and simple. A little melting, a little stirring a lot of good eating!

By:

Ingredients
  • 2 containers fresh lump crabmeat, 8-ounces each
  • 2 package cream cheese, 8-ounces each, softened
  • ½ cup mayonnaise
  • ¼ teaspoon garlic salt
  • 1 teaspoon onion powder
  • 2 teaspoons dry mustard
  • ½ teaspoon freshly cracked black pepper, or to taste
  • ½ teaspoon kosher salt, or to taste
  • 2 teaspoons freshly squeezed lemon juice
  • ¼ cup good cognac or brandy
Directions
  • Step 1 Rinse the crabmeat in a colander with very cold water. Gently sort the crab and remove any pieces of shell that might be in the meat. Drain well and place the crab in a bowl and refrigerate.
  • Step 2 Place the cream cheese along with the mayonnaise in the top of a double boiler over medium heat. Stir occasionally until the cream cheese and mayonnaise have softened and blended together, about 10 to 15 minutes.
  • Step 3 Add the garlic salt, the onion powder, dry mustard, freshly cracked black pepper, kosher salt and lemon juice. Blend together until the mixture is smooth.
  • Step 4 Gently stir in the crabmeat and continue cooking until the crab is warm, about 5 minutes.
  • Step 5 Pour in the cognac and stir to blend well.
  • Step 6 Transfer to a fondue or chafing dish to keep warm. Serve with toasted baguettes, cheese biscuits or crackers.
  • Step 7 Refrigerate any leftover dip in a sealed container for 3-5 days.


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