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?
Recipe: Hot Spicy Crab Dip
8 oz cream cheese, at room temperature
1/4 cup sour cream
3 tablespoons mayo
1 tablespoon sriracha sauce, more or less, depending on how spicy you like it
1 small meyer lemon – zest & juice
1/4 pound fresh crab
1/2 cup peppercorn romano cheese, very fine grate, I used a microplane
Heat oven to 425. In a mixer combine the cream cheese, sour cream and mayo; beat on low speed until very smooth, about 10 minutes. Add the sriracha sauce, lemon zest and juice, beat until mixed, about 3 minutes. Add the crab and cheese, gently mix for about 1 minute until just combined. Put into an oven proof baking ramekin. Bake until bubbly, about 10 – 15 minutes, depending on the depth of your ramekins. Serve. Eat.
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