Photo by Bonnie Raley Photography
The rich, warming dish from HomeCooked in Paoli pleases with a blend of cheeses, lump crabmeat and a dash of Old Bay.
Whether hosting a potluck or treating yourself to a cozy night in, it’s hard to go wrong with crab dip. The indulgent dish is easy to whip up, too, making it a great no-fuss treat. Paoli’s HomeCooked shares its signature recipe, yielding three cups, which is also available ready-made in store. Owner Claire Guarino says the recipe can easily be doubled or tripled for crowds and can also be made in advance and stored in the refrigerator for up to two days.
Hot Crab Dip
Ingredients:
½ cup sour cream
4 ounces softened cream cheese
1 cup shred cheddar or Monterey Jack blend cheese
1 tablespoon minced fresh garlic (about three cloves)
¼ teaspoon black pepper
¼ teaspoon dried dill
1 cup lump or jumbo lump crabmeat
1 cup milk
½ cup grated or shredded parmesan cheese
1 teaspoon Old Bay Seasoning
Method:
Preheat the oven to 400 degrees.
Put crabmeat in a bowl and cover with milk. Let rest 15-20 minutes. Drain and dispose of milk.
Mix first six ingredients (sour cream, cream cheese, cheddar of Monterey Jack cheese, minced fresh garlic, black pepper and dried dill) in a bowl by hand. Gently fold in the crabmeat to avoid breaking into smaller pieces.
Transfer the dip into a sprayed oven-safe dish.
Mix parmesan cheese with Old Bay Seasoning. Sprinkle on top of dip.
Bake uncovered until heated through, about 15-20 minutes.
Serve with crackers, vegetables or baguette slices.
The dish can also be frozen for up to one month—just skip the parmesan mix and instead add it to the dish once thawed, just before baking.
Recipe courtesy of HomeCooked
