![]() ![]() Serve it with tortilla chips, crackers, or veggies for dipping. You can whip it up in minutes and have it ready to serve as an appetizer or as part of your Sunday supper. This is the perfect recipe because it’s easy and delicious, and it requires very little prep time. Louisiana Hot Crab Dip Recipe is a simple recipe for a delicious appetizer. This Louisiana Hot Crab Dip Recipe is a great way to enjoy all of the best flavors of fall and a delicious dip to serve up at your next family dinner, party, or game night. Louisiana Hot Crab Dip is a wonderful dish that will give your friends and family a good laugh. ![]() The Louisiana Hot Crab Dip Recipe is a sure crowd-pleaser. It’s a great side dish for any dinner or appetizer and it can easily be made in bulk for your next potluck or barbecue. "We are all in this food world together.Louisiana Hot Crab Dip Recipe is a delicious and easy dip made with fresh crab meat. ~ Crab-ilicious! Maryland Lump Crab Imperial ~, can be found in Categories 1, 9, 14 & 21~! In that case, you'll want to try my Chesapeake Bay-style recipe for ~ Crab-ilicious! The Maryland Crab Cake Sandwich ~, which can be found in Categories 2, 14, or 17! There's more good news: Special Equipment List: cutting board chef's knife large rubber spatula 9" round au gratin dish or glass pie plateĬook's Note: Perhaps it is the ultimate crab cake experience you are looking for. Louisiana Gold: The Ultimate Creamy Hot Crab Dip: Recipe yields 8 servings. Remove from oven and cool about 10-15 minutes prior to serving with French bread and additional hot sauce at tableside. Note: Crab dip will be puffed up in the center, lightly golden on the top and slightly bubbly around the edges. Bake on center rack of preheated 325 degree oven, 30-35 minutes. Transfer to a 9" round au gratin dish (a 9" glass pie plate will work fine too), mounding the mixture slightly towards the center. Gently fold in the crabmeat, so as not to break it into little bits and pieces, meaning: you want the crabmeat to remain in large lumps. Using a large rubber spatula, thoroughly combine. Prep and place all of the ingredients, except for the crabmeat ( don't add crabmeat at this time), in a large bowl. No-stick cooking spray, for preparing au gratin dishĢ 10-12-ounce French baguettes, torn or sliced, for serving (tearing & eating is lots of fun)Īdditional Louisiana Gold hot sauce, for drizzling on top at tableside Louisiana = Creole Seasoning, Louisiana Gold Hot Sauce, Creole mustard & cream cheeseġ pound jumbo lump crabmeat, the best availableġ2 ounces cream cheese, at room temperatureġ/4 cup finely-diced yellow or sweet onionĢ tablespoons each: finely-diced green and red bell pepper Serve the dip warm, or even at room temperature, with Bloody Mary's for brunch or wine for dinner:Ĭhesapeake = Old Bay Seasoning, Frank's Red Hot Sauce, dry English mustard & cheddar Both are baked in the oven until puffy and golden and eaten with crackers or French bread: in the bay area, it is usually served with thin white crackers called "English water biscuits", and, in Louisiana they tend to head for the airy French baguette. When eaten in close proximity to either place, it's made with freshly picked, jumbo lump, blue crabmeat. ![]() Both versions also contain parmesan, mayonnaise, onion, and garlic, plus, in NOLA during Mardi Gras, for festive color, they throw in some green and red bell pepper too. I thought it was the ultimate crab dip until I tasted hot crab dip made in New Orleans, where it is made with Creole seasoning, Louisiana Gold Hot Sauce, Creole mustard and cream cheese. I grew up eating hot crab dip in the Chesapeake Bay area, where it is made with Old Bay Seasoning, Frank's Red Hot Sauce, dry English mustard and white cheddar. I love it, and, the recent post of a Facebook friend (thanks Michael) made me so hungry for this stuff, I had to cook up my recipe for it for Sunday brunch (yesterday). ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |