Simple and good, just minutes to make, perhaps it’s nostalgia, but I love this old-fashioned crab dip. My Mom put this out for just about every holiday party I can remember and I often do the same. It seems sometimes party buffets are so full of hot, ooey, gooey appetizers and lackluster crudites – this little dip fills in the gaps beautifully. Cool, luscious and flavorful, rich without being over the top.
When my daughter was young, she was a bit of a picky eater; one Thanksgiving she started in on this dip and loved it, “What is this?” she wanted to know! I hesitated, but she was a bit insistent – when I said crab, she spit it out. Yep, cracker, dip and all! Then, years later, said “Mom, do you remember that crab dip? The one I spit out? Can I have the recipe?”
Now, my Mom always made this with canned crab, which is how I make it – budget and location, after all, but of course if you have access to gorgeous fresh crab, it’s even better. When you use a canned crab, you’ll need to pick through to check for bits of shell, and if you buy a prepicked crabmeat, you’ll want to do the same.
Look for crab, canned, fresh or frozen to be on a low during the holiday season and consider stocking up a bit at the sale prices. Cream cheese often drops to half price or less and keeps for weeks in the fridge. It can be frozen, too, so no need to pay full price.
Make sure you have beautifully softened cream cheese so you can very gently fold the crab into the mixture; I put it out on the counter the night before but a quick save would be to microwave the cream cheese on defrost, checking every five seconds or so and stirring.
Think about making several small serving dishes rather than one large one, either to sprinkle around the buffet table or for a smaller party, perhaps to hold one back in the fridge to replenish.
Old Fashioned Crab Dip
- 12 ounces cream cheese, softened
- 1/4 cup of mayonnaise
- 2 tablespoons finely grated onion
- 2 teaspoons Worcestershire sauce (white Worcestershire is lovely)
- 1 teaspoon dry mustard (may increase)
- 1 large can crabmeat (4 – 6 ounces fresh)
Mix together all ingredients except crab. Gently fold in crab. Serve cold.
From the kitchen of http://www.frugalhausfrau.com
If you’ve been reading my blog for awhile, you might remember the little recipe for My Mom’s Smoky Salmon Spread! I wish she were here today to see my blog!
I’ll be sharing this recipe on a couple of link parties! What’s a link party, you say? A Virtual Party where bloggers share a small photo of their best posts of the week and a link you can click on – it’s a great way to see a bunch of blogs if you’re a viewer and to be seen if you’re a blogger!
I’ll also be sharing to Thowback Thursday #18, co-hosted by Moi!! Yes, that’s me, yours truly! And Alli, Quinn & Meaghan – you’ll see all their links on Throwback Thursday!
So stop by and see what all the fun is about!! Visit, mingle, comment and share! It’s a party, after all!