I always seem to be on the look-out for a good dip. Something a little bit creamy, a little bit cheesy and loaded with flavours! It needs to be a dip that I can make ahead and a dip that can handle travel time, if bringing it to a potluck. Occasionally I think I've found the perfect one, but then it falls short on one of my criteria...until now!
Introducing Crab Dip! Living in Vancouver, oceanside, is a gift for so many reasons. Today the gift of fresh local Vancouver (or very nearby) crab is what I'm celebrating. I'm very lucky to have the kind of friends that will phone me up and say, we've been out on the boat, would you like some crab. Uh, who would say "no"! Yes, yes, yes of course I'll take some crab fresh from the sea! I've learned to flash cook it, feast and then use the leftover meat in recipes. Lemon Crab White Wine Linguini, yum! Crab Avocado and Mango Ringed Salad, yum, yum!
This weekend, I'm planning on cooking my Crab Dip for Super Bowl Sunday festivities! It's the beginning of February though, which is not crabbing season, so I have adapted the recipe below to be made using canned crab meat. Canned crab also works if you don't live by the sea and the cost of fresh crab is exorbitant! Do make sure though, that if you are using canned crab, the meat is lump claw meat. It's so nice to have big chunks of pinkish crab meat visible in the dip. This not only gives the dip a nice colour, but if you're making the effort to use real crab in a dish, you want to be able to taste it!
I plan on serving my Crab Dip with plain tortilla chips, veggies and homemade Garlic Ciabatta Toasties (Recipe in Notes below).
Hoping you enjoy this bounty of the sea Crab Dip and all of your upcoming Super Bowl festivities!
Krista
Game Day Crab Dip
Makes 1- 8" baking dish
Ingredients
For The Dip
1 8oz block cream cheese, room temperature
1/2 cup mayonaisse
1/2 - 3/4 cup aged cheddar, grated (monterey jack or mozzarella would work here as well)
1 garlic clove, grated
2 cans lump crab meat (claws), drained
1/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon worcestershire sauce
1/2 lemon, zest and juice
1/4 cup minced parsley + extra for garnish
1/4 cup minced dill + extra for garnish
1/4 cup, diced chives + extra for garnish
salt and pepper (+ more for bread crumb topping)
For The Topping
1/4 - 1/3 cup bread crumbs
1 tablespoon extra virgin olive oil
Method
Pre-eat oven to 350 degrees.
To a large bowl add all of the dip ingredients. Mix together with a spatula or wooden spoon until mixture is smooth and free of lumps. Pour mixture into an oven safe baking dish.
In a small bowl, add bread crumbs and olive oil and stir to mix. Pour over top of dip.
Bake dip for 30-35 minutes or until top is golden and dip is bubbling.
Serve warm.
Recipe Notes
Serve dip with chips, ciabatta crostini toasts* or cut vegetables
*Garlic Ciabatta Toasties
Ingredients
1 ciabatta baguette
1-2 tablespoons extra virgin olive oil
salt and pepper
1 garlic clove, peeled
Method
Pre-heat oven to 425 degrees.
Take one ciabatta baguette and slice into 1/2" pieces. On a lined baking sheet, evenly arrange slices so they are not touching. Brush olive oil over one side and season with salt and pepper. Flip slices over and repeat with olive oil, salt and pepper on the back.
Bake slices for 5 minutes, then flip over and bake for another 5 minutes. When slices are toasted and slightly golden, remove sheet from oven. Take one peeled garlic clove and rub over tops of slices. Discard unused garlic (or grate remains and put into the dip).
Let the toasts cool until ready to use.
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