Hot Crab Dip

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I love anything with crab in it, so it is a pleasure to have this guest post from Terri at That’s Some Good Cookin’! You can never have enough appetizer recipes with melted cheese on top!  Am I right?
 

 

Hi everyone. Getting to guest post here, I feel like one of the Clampetts when they first arrived in Beverly Hills (old TV show, the Beverly Hillbillies). Thank you, Jane, for inviting me to your blog to share this recipe for Hot Crab Dip.

Since dip season is definitely in full swing, this one would be great to add to your stash. It is very easy to make, just stir and bake. The number one most important thing that is necessary to make this a stand-out dip, is to use lump crab meat from the refrigerated section of your grocery store or crab meat from your friendly neighborhood fish monger, if you have one of those. (I do not. Fish mongering in Utah pretty much = local trout fisherman.) Shelf stable, canned lump crab is also fine to use, but do not use imitation crab meat.  The remainder of the ingredients are pretty much fridge and pantry staples which come together in a happy, zippy union. Suggested dippers include crostini, raw vegetables, sour dough bread cubes, or your favorite crackers. Make the dip as spicy or as mild as you like by adjusting the amount of red pepper flakes. As with most recipes, this one is open to interpretation and self expression—except for that imitation crab meat thing—just don’t go there, okay?

~Terri
 

 


 

Thanks for sharing your recipe with us, Terri!

Be sure to check out Terri’s blog That’s Some Good Cookin’ and follow her on Pinterest!

 

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Comments

  1. 5

    says

    I wanted to let you know I awarded you the Versatile Blogger Award! (Kind of a chain letter for bloggers.)
    Happy New Year!
    Jodie
    wilsonirishtwins.blogspot.com

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