Saturday, November 28, 2009

Warm Crab Dip

Satisfying, cheesy dips steal the show at any holiday gathering,and they're well suited for teaching young cooks the basics of sauce making and presentation.


2 tablespoons butter
1/2 cup finely chopped onion
2 cloves garlic minced
2 teaspoons Old Bay
4 ounces low fat cream cheese softened
1/3 cup sour cream
1/3 cup mayonnaise
2 teaspoons lemon juice
1 1/2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1/4 cup milk
8 ounces crab meat fresh or canned(drained)
1 1/2 cups grated sharp cheddar

How to:

Lightly oil or butter a small shallow casserole Heat oven to 375

Melt the butter in a medium size skillet. Add the onion and garlic, and saute them over low heat for 5 minutes stirring often. Add the Old Bay and cook another 30 seconds, continuing to stir. Remove from heat.

Using an electric mixer,blend the cream cheese, sour cream, and mayonnaise. Add the lemon juice,Worcestershire sauce,mustard, and milk, and blend the mixture again until smooth.With a spoon, stir in the crab meat, half of the cheese, and the sauteed onion and garlic.

Transfer the dip to the prepared baking dish and smooth the top with a spoon. Sprinkle remaining grated cheese over top. Place in oven and bale until top is bubbly About 20-25 minutes.

Serve warm with celery sticks, bell pepper strips, and toasted baguette slices.

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