Saturday, December 18, 2010

Hot Crabmeat Dip

Another family tradition for Christmas. As a child I wouldn't touch crab. After Hi-Ho died I made this dip to continue the tradition. One taste and I was hooked! I crave this stuff! I double this recipe to last through the holidays.

1/2 pound fresh crab meat
3 large cans crab meat
2 or 3 rectangles cream cheese
2/3 cup mayonnaise (and sour cream HiHo wrote in)
2/3 cup + white wine or dry vermouth
garlic powder to liking
2 teaspoons mustard
1 small onion grated
horseradish to liking ( a lot!!) (really - the more the merrier)
2 Tablespoons chives
2 Tablespoons parsley
Dash Worcestershire - and a dash more
1 cup slivered almonds, roasted
clam juice if too thick

  1. Mix all ingredients in a large sauce pan.
  2. Cook and stir until cream cheese melts
  3. Add more wine as needed to keep it at dip consistency.
Serve in a hot chafing dish, using French bread or Melba toast rounds for dipping. Serves 30.

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