Thursday, February 5, 2009

Hot Crab Dip

Where did everybody go? Let's get some new recipes up! :)

This is my sister-in-law Jamey's famous crab dip. I don't eat seafood anymore, but when I did, I shoveled this stuff into my face, and usually I don't even LIKE crab. She brings it to most family gatherings and there's never any left. It's easy and yummy!

1 can crab
8 oz. cream cheese
2T onion
1T milk
1 tsp. horseradish (we use extra)
3T butter
1/4 tsp. salt


Saute onion in butter, add crab meat, then add horseradish, softened cream cheese, salt & milk. Mix well.


Put in baking dish and bake at 375 for about 15 minutes

3 comments:

Mary Beth said...

Glad to see this dip is gluten-free, but what would you serve it with that is gluten-free? Carrot sticks and celery? Please advise as I have a party to go to and have to make an appetizer and the husband of the couple is gluten-free. If you have other gluten-free appetizers, please post. I want it delicious and it is a Korean party so if it goes with a Korean theme, even better. (Korean food is spicy, so I can always just do spicy). Also, are fritos gluten-free?

kelli said...

There are several brands of gluten free crackers that I buy- not sure if you can get them in China. Ener-G wheat free crackers, and also Glutino crackers- those are kind of like Ritz. I know amazon.com sells them- do they ship internationally?

Yes, Fritos are gluten free, as are Ruffles. Doritos are NOT. (they wouldn't go with the dip well anyway- just for future reference.)

Dawn said...

You could always melt some cheese into crisps. For something as delicate as a hot crab dip I would use a mix of parmesan or romano (to get a desirable texture) and maybe a monterey jack. Cook on waxed paper or a silpat at 325 for about 5-6 minutes and then you can shape them into cups or taco shapes for easier dipping. Be sure to season prior to cooking with a little pepper or hot sauce, if you dare.