Southern Soul Deviled Crab Dip Recipe

This over-the-top recipe from a coastal pit master does luxurious lump crab justice. In a concert of cravable flavors, the taste of fresh seafood still comes out on top. 

By: Jed Portman
Deviled Crab Dip

Southern Soul Deviled Crab Dip

From Griffin Bufkin
Southern Soul Barbeque
St. Simons, Georgia

This over-the-top recipe from a coastal pit master does luxurious lump crab justice. In a concert of cravable flavors, the taste of fresh seafood still comes out on top. Get the recipe.

Photo by: Margaret Houston

Margaret Houston

From Griffin Bufkin
Southern Soul Barbeque
St. Simons, Georgia 

Ingredients

Serves 10-15

  • 1/4 lb. butter (1 stick)
  • 1 cup minced sweet onion
  • 1/2 cup diced celery
  • 1 bay leaf
  • 1 tbs. fresh thyme
  • Salt and pepper, to taste
  • 1 lb. jumbo lump crab
  • 3 tbs. lemon juice
  • 1 tbs. prepared horseradish
  • 1 tbs. Dijon mustard
  • 1 tbs. Worcestershire sauce
  • 4 green onions, chopped
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1/2 cup chopped fresh parsley
  • 16 oz. cream cheese, softened
  • 1 cup mayonnaise
  • 1 tbs. Old Bay
  • 1/2 cup grated sharp cheddar cheese
  • 1 cup bread crumbs
  • Saltine crackers, for serving

Preparation

Melt butter in a small saucepan over medium heat. Add onion, celery, bay leaf and thyme. Season with salt and pepper and cook about 6 minutes, or until vegetables are soft and translucent. Remove from heat and allow to cool. 

In a large mixing bowl, combine all but the last two ingredients with the vegetable mixture. Stir to combine. Spoon the mixture into an 8 inch-by-8 inch casserole dish and top with bread crumbs and cheese. (If desired, add a sprinkle of Old Bay). Bake for 30 minutes, then let rest 10 minutes before serving. Serve with crackers. 

Deviled Crab Dip

Southern Soul Deviled Crab Dip

From Griffin Bufkin
Southern Soul Barbeque
St. Simons, Georgia

This over-the-top recipe from a coastal pit master does luxurious lump crab justice. In a concert of cravable flavors, the taste of fresh seafood still comes out on top.

Photo by: Margaret Houston

Margaret Houston

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