My new thing this year when people invite us to dinner, is to offer to bring an appetizer.  I normally bring dessert.  While I love dessert and have gotten really good at making tarts, pavolas, cakes, puddings, panna cotta (you get the picture), I felt we could all lay off of the sweets;  at least for a little while.

We were invited to a post holiday dinner last week and I brought this hot crab dip.  I have been dying to eat crab since we got back from Boston (I think that lobster roll got my taste-buds going for seafood) and decided to take advantage of what is suppose to be the best crab season in the Bay Area in over 4 years.  Now, I thought about going all low-fat and non-fat on this recipe, but when I started looking at the ingredients and what they were actually bringing to the recipe, I changed my mind. I am a pretty good label reader and have this thing, if I don’t know what the first 5 ingredients are in a product, then I am not putting it into our mouths or bodies.  Therefore, I went full-fat with my ingredients;  really there is only about an additional 3 or 4 calories per serving, so why mess with deliciousness.  I served this with gluten free crackers but you can also serve with sliced and toasted baguettes.

What is your favorite seafood appetizer?


 

 

If you enjoyed this recipe, you may enjoy these others as well:

Hot Crab Dip

Hot Crab Dip

Hot Lobster Dip

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