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.
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.
Margaret Houston
