Wednesday, September 4, 2013

Hot Crab Dip

I hope everyone had a fantastic Labor Day weekend!
Sadly, I did not make it to the beach even once.  I did, however, have a fun, relaxing weekend at home, caught up on some cleaning, and cooked a big dinner for Mike's parents 40th anniversary.  That's right -  40 years!  What better cause to celebrate?

The dinner was really a team effort.  I made blackberry baked brie, one of Nadine's favorites; and hot bubbly crab dip.  Mike manned the grill and made some fabulous pork tenderloins with a vidalia onion fig sauce, and the rest of the family brought sides.  What a fun dinner!

Crab dip is one of my all-time favorite appetizers.  For year's I've been trying to reproduce Bluewater's crab dip, and I think I've finally mastered it!  Cheesy, crabby goodness that can be fully prepared in advance- what could be better?

* 8 oz. lump crab meat
* 2 tbsp. parmesan cheese
* 1/4 c. sour cream
* 1/4 c. mayonnaise
* 4 oz. cream cheese at room temperature
* 1 tbsp. minced green onion
* 1 tsp. lemon zest
* 1/4 tsp. garlic powder
* 1/4 tsp. paprika
* 2 tsp. lemon juice
* 1/2 c. grated gruyere

Preheat oven to 350.  Combine all ingredients except crab and gruyere in a large bowl and stir well.  Once the ingredients are well combined, gently fold in the crab meat.  If the dip is thicker than you prefer, add another tablespoon of sour cream at a time until you reach the desired consistency.  Spread the dip into a baking dish and top with grated gruyere (if making ahead, refrigerate at this point).  Bake for 20-25 minutes, or until the cheese is golden brown.  Serve with grilled flatbread. Enjoy!

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