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, Pavlos, cakes, puddings, pannacotta,  I felt we could all lay off of the sweets;  at least for a little while.  That being said my new favorite appetizer to bring during the holiday season is this recipe for Hot Spicy Crab Dip.

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?



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

How To:

Heat oven to 425.

In a mixer combine the cream cheese, sour cream, and mayo; beat on low speed until very smooth, about 7 minutes.

Add the sriracha sauce, lemon zest and juice beat until mixed, about 2 minutes.

Add the crab and cheese, gently mix for about 1 minute until just combined.

Pour into an ovenproof baking ramekin.

Bake until bubbly, about 10 – 15 minutes, depending on the depth of your ramekins.




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