crab dip

Need an appetizer that’s ALWAYS a hit? Crab Dip!

Need MORE easy appetizers for the upcoming season?  Here is an oldie but goodie.  I’ve been making this one for years and it always disappears quickly.  I typically trot it out during the holidays as it’s a nice change of pace from the typical veggie and cheese/ cracker trays.  I have no idea where the original recipe came from but I have made various tweaks to it through the years.

It’s easy and can be made ahead of time.  Score. crab dip

Simple Crab Dip

3/4 to 1 cup crab meat (the fresher the better – just don’t do processed and you’ll be fine)

1 brick organic cream cheese, softened

1-2 T milk

1 – 2 t. horseradish

3 T finely chopped onion

hot sauce – few drops

salt, pepper and dill

Step one:  Preheat the oven to 350.  Mix the crab, cream cheese, milk, horseradish, hot sauce and onion until well combined.

crab dip

Step two:  Spread into a 9-inch pie pan or shallow casserole dish.  I use a glass pie pan so I can just serve straight from the container  -it’s simple and looks nice.

Step three:  Sprinkle with salt, pepper, and dill.  Bake for 20 minutes or until a little bubbly and cooked through.

Serve with crackers and/or veggies (endive slices are especially nice).

IF you have any leftovers, it makes a great light lunch alongside a piece of fruit – warm or cold it tastes great.

Seafood is a terrific addition to your weekly diet – crab in particular is low in calories and fat, yet high in protein.  Crab meat also contains B12, selenium, and chromium.  Mid-Atlantic blue crab is typically low in mercury, so if you eat a lot of seafood, this might be your best choice.

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