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- mrdutton - 11-22-2000
Mike Dutton's Famous Crab Dip
1 lb back-fin crab meat
1 lb jumbo lump crab meat
16 oz sour cream (fat free)
16 oz cream cheese (fat free)
2 tbs mayonnaise (full of fat)
1/2 to 2/3 cups finely sliced green onions (scallions)
Old Bay Seasoning - to taste
Kosher Salt - to taste
Freshly ground black pepper - to taste
Cayenne (sp?) pepper to taste
Paprika - to taste
Dried Dill - to taste
Jim Beam - about 3 ounces (do not use Jack Daniels)
Fresh Lemon Juice from one lemon
Home-made bread crumbs
Butter (Cultured butter if you can find it for the higher fat & flavor content)
Pick, gently, through the crab meat to remove any parts of the back-fin and shell that may remain. DO NOT REMOVE the little orange pieces if you find them (adds flavor).
Once the meat is picked through, add the juice of one lemon and the Jim Beam (fold in gently to avoid breaking up the lump). Refrigerate for about an hour.
Creme together the sour cream and cream cheese, add the mayo and the seasonings. Taste and season to your level of desired flavor.
Once the sour cream & cream chesse mixture is smooth and soft in consistancy, fold in the green onions.
Add the crab meat to the sour cream mixture.
Refrigerate for 4 to 8 hours to allow the flavours to meld.
Put in a casserole. Top with bread crumbs soaked in the butter. Cover. Bake in a medium-fast oven (about 375) untill bubbly. Turn-off oven, remove cover and leave in oven for about 10 t5o 15 more minutes to allow the residual heat to brown-up the bread crumbs.
Presentation........ Remove casserole from oven and garnish with dill sprigs, twisted lemon rind and if you wish encircle the casserole with steamed shrimp.
Serve with Carrs Water Crackers or Garlic Flavored Bagel Chips.
Serve with Prosecco or with a nice Alsacetian Pinot Gris or both, what the heck!
(Forgive me my spelling) ENJOY
- Drew - 11-22-2000
Sounds great Mike...thanks for sharing!
Did you leave the avocado out?
Drew
- winoweenie - 11-22-2000
Have printed this lil` sucker out Mike and nasurrly I`ll do this bubber shortly. Sounds Great. WW
- mrdutton - 11-23-2000
Drew, for sure, no avacados.
WW - before you make the stuff there is an oops that needs to be fixed.
Although the crab meat is the "piece de resistance", grab yourself a small block of guryere or asiago and grate about a 1/2 cup of the stuff. Add that to the sour cream mixture right after you add the green onions.
Sorry about that, I left out that little detail..........
- chittychattykathy - 11-26-2000
Looks like I need to drive down the street and pick up a few Dungies! By the way, the Onion Soup was great.
- mrdutton - 11-26-2000
Thanks, CCK!