Has this week been painfully long for anyone else? Who is so glad it’s Friday?! I’m trying to rest up (and trying desperately to get some nagging zits to go away) because Sara and I are headed to Utah to start working on some publicity for our book. Those of you who are in Utah, be sure to tune into Studio 5 on Wednesday if you want to see us cooking some of our favorite recipes in the book!
Here are your options:
preheat your oven and place the shredded crab (krab? [Oh, holy night, I shudder at the sight of it!]) in a large bowl and add the juice of a lemon. Then add the remaining ingredients and stir it all together until it’s well-combined. Spread the mixture into a 9″ pie plate or into a medium-sized baking dish and bake it for 20-25 minutes or until it’s golden brown and bubbly on top. See my picture?
That is not golden-brown. That is overdone. It’s also called, “I kind of left the crab dip in the oven while I went to the bus stop to pick up my kid and then got sidetracked talking to Sara about top-secret (but soon-to-be-not-top-secret) blog business.” If you’re not crazy about burned cheese, I don’t recommend it.
2 8-oz. packages cream cheese (light is fine)
1 c. mayonnaise (light is fine, but no Miracle Whip)
1 c. shredded Parmesan cheese
1 1/2 c. (about 6-8 oz.) shredded crab (or Krab)
Juice of 1 small lemon (about 1 tablespoon)
5-6 cloves garlic, minced
1/2 c. chopped green onions (about 1 bunch)
1 tablespoon of Creole or mild coarse-grain mustard
1/4 tsp. cayenne pepper (optional)
Questions & Reviews
I use Krab in dips all the time. And like you, as long as it's chopped up small, I can get over the extra K and food coloring. (though a bigger pet peeve is adding a y instead of an e or i- not that you care but just thought I would put that out there) But I use the canned crab meat all the time too. Usually on a lazy girl cook night when I make pasta and use a jar of sauce and toss in a few cans of crab or clams to jazz it up. It's not fresh but I think it's quite tasty in a sauce.
Just found your blog. I'm loving it, and loving this recipe. Crab dips are awesome!
Other than albacore tuna, I don't really like canned meats/fish, but I think that Bumble Bee canned crab is pretty decent. I prefer it over imitation crab. I might try this dip soon!
Trader Joe's has canned crab in their fresh foods department that is pretty good!
I use canned crab, cause we'll, I'm cheap, but can't bring myself to buy imitation crab when I do make a dip. it's works. Also, I've never lived on the ocean, so I've never been tainted by having fresh delicious seafood available affordably, so I make do with what I've got.
Also, does crab dip and bread count as a full meal? You've got a bread, fish, dairy, it works right?
I'm gonna have to try this one. We moved away from Maryland about 2.5 years ago and haven't been able to find a good crab dip here in Charlotte (GOOD crab dip is EVERYWHERE in Maryland!) You should try baking some crab dip on top of a soft pretzel!!!
Why would you expect to find good crab in a can in south Louisiana?LOL.
I have dound the Phillips in a commissary near me and it's, well, it's okay — the best I've found outside of fresh blue crab.
I'd like to try your version of crab dip soon.
thanks for the recipe
This looks delicious. I am putting it in my recipe book right now and next time we have crablegs I am buying extra so I can make this.
In the UK our canned crab tends to be OK. A lot of chefs even recommend it for 'cooked in' recipes. It definitely isn't as different from regular crab as tuna is from raw tuna – and IMHO better than frozen.
Otherwise East Anglia (in the UK) is the place to go for fresh crab!
Haha, Oh man… this post made me laugh A LOT! The dip looks delicious. Can't wait to watch you on Studio5 — congratulations!
-Annie @ {PeppermintPlum}