This crab dip was hit at the New Orleans cuisine dinner party I threw for a few friends. I changed the original recipe quite a bit, but it came out really fantastic so I reflected my changes below.
Hot Crab Dip
Ingredients:
1 8oz package of cream cheese, softened
¼ cup of grated parmesan cheese
¼ cup mayonnaise
¼ cup of chopped green onion
1 clove of garlic, finely minced
1 tsp of lemon juice
½ teaspoon worcestershire sauce
1 6 oz can of crab meat, drained, cartilage removed and flaked
Salt and pepper to taste
Chopped parsley for garnish
Directions:
In a pot stir together all ingredients until well combined. Cook over medium heat until dip is warm and creamy. Top with chopped parsley for garnish. Serve with assorted crackers, veggies or garlic toast.
Source: Adapted from Betty Crocker Cookbook
No comments:
Post a Comment