Thursday, January 29, 2015

Louisiana Baked Crab Dip

Is there a bigger party than Mardi Gras? It's so big it spills out into the streets! While I won't be there in person I can still participate in spirit and this year my contribution will be Louisiana Baked Crab Dip. Creamy, crabby and can be served with anything you'd like for scooping. Oh and, if you can't wait until Mardi Gras on February 17th to try it, I think bringing this dip to a Super Bowl Party would make you very popular too:@)
I made a half batch and my changes are listed below as optional, but the major ones were: I used a 6oz can of crab meat and yellow onion. 
I think the green onion would have been a pretty addition and shook in a little dried parsley for color.
You may have noticed I added the ~ever popular~ jalapeno label, yep, I think it would be great in this dip:@)

Two other fun appy ideas:

In case you're kinda new to hot sauce and curious about what brand to buy... I have several bottles of hot sauce in the kitchen at all times, 
but my absolute favorite 'go to' bottle is Crystal's. It has a little heat, a little zing and pucker from vinegar and a little salty bite... 
It's a nice balanced sauce I've used on everything from scrabbled eggs to Bloody Marys to... crab dip.

Louisiana Baked Crab Dip-adapted from myrecipes.com
8 oz cream cheese
1/2 C mayonnaise
1/4 C Parmesan, grated
3 Tblsp green onion (white and green parts), minced
2 large garlic cloves, minced
2 tsp Worcestershire sauce
2 Tblsp lemon juice
1 tsp hot sauce
1/2 tsp Old Bay Seasoning
S&P to taste
1/2 lb jumbo lump crab meat, picked through-I used a 6 oz can drained very well
A few shakes of dried parsley for color-optional
Panko crumbs for topping-optional-but highly recommended
Smoked paprika for sprinkling on top-optional-but highly recommended
Additional hot sauce for serving
  1. Mix everything up to the crab meat. Gently fold in crab meat.
  2. Spread into a baking dish (I used a 5" dish for a half batch) and bake at 325 degrees for 35-40 minutes or until golden on top.
  3. Serve hot (I prefered it more towards room temperature) with crackers, chips, bread or veggies and extra hot sauce.
Party like you mean it and have a happy day:@)
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18 comments:

  1. Margaret Birding For PleasureJanuary 29, 2015 at 5:04 AM

    All looks delicious.

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  2. From the KitchenJanuary 29, 2015 at 7:51 AM

    The crab dip looks delicious. I am really excited about the muffaletta bruschetta!!

    Best,
    Bonnie

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  3. Miss MerryJanuary 29, 2015 at 8:39 AM

    I love crab dip and yours looks amazing! I love to tweak recipes, too. I would probably leave out the hot sauce (I am a sissy) and add the green onion for a little color. Thanks for sharing!

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  4. Cristina - Memories of the PacificJanuary 29, 2015 at 9:24 AM

    This looks delicious! I also like the muffaletta bruschetta. Everything is so yummy :)

    http://memoriesofthepacific.blogspot.com.es/

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  5. TexWisGirlJanuary 29, 2015 at 11:25 AM

    you made my mouth water today!

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  6. Linda @ A La CarteJanuary 29, 2015 at 12:14 PM

    You had me at crab dip!!

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  7. Sam Hoffer / My Carolina KitchenJanuary 29, 2015 at 12:58 PM

    You can never beat crab dip. As they say in New Orleans, let the good times roll.
    Sam

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  8. SavoringTime in the KitchenJanuary 29, 2015 at 1:07 PM

    I haven't had a good crab dip in ages. This really sounds good, Lynn. Laissez les bon temps roulez!

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  9. MichaeleJanuary 29, 2015 at 1:18 PM

    Can I come over?

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  10. AnonymousJanuary 29, 2015 at 2:05 PM

    Yummie, crab is delicious, this dip sounds sooooo good!

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  11. CaroleJanuary 29, 2015 at 2:14 PM

    Oooh, I do hope you'll swing by to Food on Friday to add this to the crab recipe collection! Cheers from Carole from Carole's Chatter

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  12. kitty@ Kitty's Kozy KitchenJanuary 29, 2015 at 4:13 PM

    Gosh that dip looks great, Lynn. I like your changes. I've never seen your favorite brand of hot sauce. I'll keep looking!
    Those other ideas look fabulous, too.

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  13. LeslieJanuary 29, 2015 at 7:34 PM

    oh my... you know us Marylanders love anything with crab! that looks fantastic ~ me wants it all.

    speaking of Mardi gras, I am terribly excited. I just booked Paul and I a trip to New Orleans for May. Our hotel is in the french quarter, on the corner of bourbon street. It looks amazing. We've never been there before.. and It's a good thing that we're not going during Mardi Gras ~ because I would totally be coming home wearing beads. Just saying. hahah. : )

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  14. scrambledhenfruitJanuary 29, 2015 at 8:49 PM

    Oooohhh, I just love crab! Your dip looks delicious for any special occasion!

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  15. thepaintedapron.comJanuary 30, 2015 at 10:45 PM

    Laissez le bon temps roulez! Your Louisiana Baked Crab Dip is a Cajun's delight Lynn, and those deviled eggs are too crazy! I love Mardi Gras, and hate that it often competes with Valentines Day~ too much fun to cram in a short time!
    Jenna

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  16. Liz That Skinny Chick Can BakeFebruary 1, 2015 at 8:43 PM

    Printing off this winner! A half batch would be perfect for my book club :)

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  17. MaryFebruary 2, 2015 at 6:12 AM

    I didn't realize how quickly Mardi Gras was following on the heels of Valentine's Day this year Lynn! Your crab dip sounds like a crowd-pleaser Lynn, love the Panko topping too :)

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  18. Miz HelenFebruary 3, 2015 at 1:12 PM

    Hi Lynn,
    This is a great celebration dish that I will be trying very soon, it looks awesome! Thanks so much for sharing your post with Full Plate Thursday. Hope you are having a great week and come back to see us real soon!
    Miz Helen

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