Best Crab Dip Ever
This recipe came from the Best of New England cookbook. I made it as a snack with crackers. Next time I made it, the batch was doubled my family liked it!
This recipe came from the Best of New England cookbook. I made it as a snack with crackers. Next time I made it, the batch was doubled my family liked it!
- Carbohydrate 0.212790625 g
- Cholesterol 0.735 mg
- Fat 0.0169625 g
- Fiber 0.0564062504470348 g
- Protein 0.347778125 g
- Saturated Fat 0.0033 g
- Serving Size 1 1 Serving (4g)
- Sodium 15.7025 mg
- Sugar 0.156384374552965 g
- Trans Fat 0.006140625 g
- Calories 2 calories
Step-by-step
- Add 2 Tbs sherry I double this recipe, it is soooo good.
- Mix the cream cheese and milk.
- Add other ingredients and mix well.
- Put in small baking dish w/cover.
- Bake 350 for 20 - 30 minutes.
- Garnish w/almonds if desired.
- Serve in a chafing dish to keep warm.
- Serve with crackers.
Soft shelled crabs supply the core structural protein and briny foundation for this warm appetizer, demanding careful handling before they enter the mixing bowl. Canned crab meat contains high moisture levels that can ruin the texture of baked dairy bases if left unmanaged. Excess liquid dilutes the fat phase of the cream cheese, leading to a watery pool on top of the baking dish rather than a cohesive spread. Careful draining is mandatory before combining the seafood with dairy fats and aromatics like minced onion and horseradish. The chemical interaction between the dairy fats and the volatile compounds in the horseradish creates a balanced profile, softening the harsh heat of the root while coating the palate.
- Drain the canned crabs thoroughly in a fine-mesh sieve for at least ten minutes to remove excess brine that inhibits proper setting.
- Soften the cream cheese completely at room temperature for two hours before mixing to ensure a smooth, lump-free emulsion with the milk and sherry.
- Bake the mixture in a covered small baking dish at 350 degrees Fahrenheit for 20 to 30 minutes until the edges bubble visibly.
- Transfer the finished dip to a chafing dish immediately after baking to maintain a holding temperature above 140 degrees Fahrenheit during service.
Proper temperature control prevents bacterial growth during extended gatherings while preserving the delicate texture of the seafood. Serving the warm preparation alongside sturdy crackers provides the necessary mechanical contrast to the rich, creamy matrix.
