Dinner doesn’t get much simpler than homemade crab dip, sliced baguette and a lightly dressed green salad. That’s what Trevor and I had over the weekend. But if the crab is from Linda Brand Crab sold at the PSU Farmers’ Market and there’s a bottle of Veuve Clicquot, it’s a pretty remarkable dinner.
I didn’t think I liked crab until I tasted this dip. It’s our variation of Trevor’s mom’s recipe. If you want to make this dip truly decadent, use Jacobs Creamery cream cheese instead of the foil-wrapped block you’d find at the grocery store. The photo above shows a small serving of dip. And it’s in no way representative of the amount I actually ate! Try it and you’ll understand why.
Serve with sliced baguette or crackers.
8 ounces cream cheese
a few dashes of Tabasco sauce
dash of Worcestershire sauce
¼ teaspoon Old Bay seasoning
1 tablespoon diced shallot
½ cup mayonnaise
1 teaspoon flour
12 ounces crab meat
Preheat oven to 325˚ F. Spray a glass pie plate or 8-inch square casserole dish with cooking spray.
Mix first seven ingredients together (cream cheese through flour). Gently fold the crab into the cream cheese mixture. Spread mixture into prepared pie plate. (It will only be 1 to 2 inches deep.) Sprinkle with almonds. Bake for 30 minutes.
Linda Brand Crab