When the subject of crab dip came up at our house (still helping with the folks for a while), my step-mom, yes, the one who makes the Wayside Inn Carrot Cake, oh, that carrot cake, pulled out her recipes, leafed through the binder, and pointed out this hot, little number. It was her Aunt Lou’s Hot Crab Dip.

Aunt Lou’s Hot Crab Dip

Aunt Lou’s Hot Crab Dip. Ya gotta love, that doncha? Aunt Lou was said to have been quite a cook, and we loved this dip: warm, creamy, with just a hint of horseradish bite. It was perfect on these cute little Nut Thins. Of course, any cracker will do here.

Since I talked a bit about crab, cream cheese, and pricing on my last post (this is like the tale of two crab dips), I’ll forgo that, here. Click over if you’d like to see my Mom’s Old-Fashioned Crab Dip. It’s interesting to see how similar the recipes are in ingredients, yet so different in taste. Either (or both) would be perfect for a holiday spread.

I wouldn’t sweat the amount of crab meat in a recipe like this; just get as close as you can. We used a can, being in rural South Dakota, which I think came to about 4 ounces, and it was still excellent.

Aunt Lou’s Hot Crab Dip

Aunt Lou’s Hot Crab Dip

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A vintage recipe, my Stepmom’s Aunt’s Crab Dip

• Author: Aunt Lou
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 1 1/2 cups 1x
• Category: Appetizer
• Cuisine: American

Ingredients

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• 8 ounces cream cheese, softened
• 1 tablespoon horseradish (actual horseradish, not horseradish cream)
• 1 tablespoon grated onion
• dash of Worcestershire sauce
• 6 1/2 ounces crab meat, shells removed and in small pieces

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Instructions

Mix together all ingredients except crab. Fold in crab gently. Put in small baking dish and bake, uncovered, 35 – 45 minutes, until lightly browned and bubbly.

May be heated through and placed in a chafing dish, instead.

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I’m posting Aunt Lou’s Hot Crab Dip at Fiesta Friday 99, co-hosted by Caroline @ Caroline’s Cooking and Linda @ La Petite Paniere.