Duplin Crab Dip
There's nothing better than tucking into creamy crab dip, and this super easy version is equally delicious chilled or hot and bubbly from the oven. Serve it either way! Use your favorite crab, and be sure to pick out any shell fragments before stirring the crab into the dip. Blue crab, snow crab and king crab all work. Claw, lump or backfin crab meat is fine. You could even try imitation crab, also known as surimi.
Ingredients:
- 2/3 cup Duplin Gourmet Muscadine Pineapple Habanero Salsa
- Two 8-ounce blocks of cream cheese, at room temperature
- 1 tablespoon Old Bay seasoning
- 8 ounces cooked crab meat (see cook’s notes below)
- 2 tablespoons minced fresh parsley
- Duplin Gourmet Homemade Crackers
Directions:
Cook’s notes: Use your favorite crab for this recipe. Be sure to pick out any shell fragments before stirring the crab into the dip. Blue crab, snow crab and king crab all work. Claw, lump or backfin crab meat is fine. You could even try imitation crab, also known as surimi. This dip is delicious cold, but you could also bake it to make warm crab dip. See instructions at the end of the recipe.
Make the dip:
In a large bowl, blend together the salsa, cream cheese and Old Bay seasoning until well combined.
Gently fold in the crab meat.
To serve chilled, sprinkle the crab dip with chopped parsley and refrigerate until serving time.
To serve warm, place dip in an 8-inch round glass baking dish. Sprinkle dip with ½ cup shredded cheddar cheese or ¼ cup grated parmesan cheese. Bake in a 350-degree oven for 25 minutes. Then, broil the dip until the top begins to brown, about 3-5 minutes. Remove from oven and sprinkle dip with chopped parsley.
Serve dip with Duplin Gourmet Homemade Crackers.
Makes 8 to 10 servings.
