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Author Topic: Chef Dan's Crab Dip Recipe  (Read 6140 times)
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chef
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« on: May 26, 2013, 04:16:40 AM »

Ok this is the recipe in a nutshell. I put exact measurements below for the culinarily challenged among us  Grin. I never use these measurements myself just eyeball it and adjust it to taste. Feel free to put your own spin on it and let me know what works for you Smiley.

Crab Dip
1lb picked lump crabmeat (shell free as possible).
1lb Philadelphia cream cheese (2 bricks)
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded smoked gouda cheese
1 tablespoon prepared horseradish
1 teaspoon worcestershire sauce
1 tablespoon Texas Pete hot sauce
1 teaspoon old bay
1/4 cup dry sherry
2 tablespoons fresh chopped parsley (optional)

Crab Dip Crostini
1 french baguette sliced into 1/8 thin slices on a 45 degree bias ( aka miter cut for the non chefs out there)
1 stick melted butter
fresh cracked black pepper
1 tablespoon chopped fresh rosemary (dried works too)
coarse salt
grated pecorino romano cheese (parmesan works too but not as tasty)

Crab Dip
First take the cream cheese out of the fridge and leave it on the counter overnight or until its room temp.

In a small mixing bowl combine the cheddar and gouda cheese and mix together.

In a seperate large mixing bowl combine the cream cheese, crabmeat, 75% of the cheddar gouda mix, and all other ingedients. Fold ingredients together carefully trying to keep the lumps together.

Place mixture into a Pyrex baking dish and top with remaining cheddar gouda mix.

Bake at 350 for 25 minutes

Crostini

Spread out bread slices on baking sheets. Brush slices with melted butter. Sprinkle slices with the rosemary, salt, pepper, and romano cheese. Stick the baking sheets in the 350 degree oven and bake for 10 or 15 minutes till crisp and golden brown on top. Serve the crostini slices with the crab dip.

Enjoy
« Last Edit: May 26, 2013, 05:08:14 AM by chef » Logged

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« Reply #1 on: May 26, 2013, 07:18:28 AM »

....one last thing. Use fresh blue crab meat. If it comes out of a can its not blue crab meat!
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« Reply #2 on: May 26, 2013, 07:31:34 AM »

Thanks .it all sounds good
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« Reply #3 on: May 26, 2013, 07:43:45 AM »

   Thanks for sharing If I ever catch enough crabs this year to pick  I will be trying this
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« Reply #4 on: May 27, 2013, 08:03:20 PM »

Very nice.   Thanks for sharing.
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« Reply #5 on: November 01, 2013, 09:11:53 PM »

sounds slammer thanks
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« Reply #6 on: November 01, 2013, 09:45:51 PM »

Other then sherry thats pretty much what i use.. Couple dashes lemon juice adds a nice touch to.
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« Reply #7 on: June 27, 2016, 04:08:17 PM »

I made this recipe last night and it turned out absolutely fantastic!  I will be sure to make this many more times in the future.  I shared it with neighbors and friends and everybody loved it.  Thanks for posting.  Here are some pics of the recipe. 

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« Reply #8 on: September 18, 2018, 03:22:00 PM »

Sounds good
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« Reply #9 on: September 18, 2018, 06:51:07 PM »

Sounds good
Good gouda, even a couple years old - this looks good.
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