My friend Tami has a delicious Hot Crab Dip she brings often to parties, or did when parties were happening. I have made it several times and it doesn’t ever taste as good as hers. I asked her about this.
I don’t know. Did you use Hellman’s?Tami
Yes, I did use Hellman’s mayonaisse and it still didn’t taste the same. I think Tami is holding out on a ingredient or two on this Hot Crab Dip Recipe. I made the Crab Dip for my recent Belmont Stake’s party, but jazzed it up a bit and it turned out great. We’d had an Artichoke/Crab Dip at a Washington D.C. restaurant called Founding Farmers and this was my attempt to recreate it. They served theirs in a cast iron skillet, that came out sizzling and was served with grilled Pita Bread. This was a nice presentation, but I just served mine in a quiche dish.
3/4 cup Hellman’s mayo
Jazzed Up Crab DipCourse: Uncategorized
3/4 cups Hellman’s mayo
1/4 cup sour cream
1/2 cup chopped onions
2 cans crabmeat, drained and picked over for shells
Juice of 1/2 lemon
1 Jar (8 oz) Marinated Artichokes, drained and roughly chopped
A big pinch of Old Bay Seasoning
A couple big splashes of hot sauce, like Crystals
1/2 cup Parmesan cheese, divided into 1/4 cups
- Preheat oven to 350 degrees.
- Butter quiche pan or cast iron skillet.
- Combine first eight ingredients, with 1/2 cup of the Parmesan cheese and scoop into pan or skillet.
- Top the mixture with the other 1/2 cup Parmesan cheese.
- Bake for 30 minutes at 350, then broil at the end to brown the top until it is nice and bubbly.
- Serve with sliced pita bread or crackers and lemon wedges.
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