Here’s the crab dip recipe that I meant to post after the holidays. It’s super simple and oh-my delicious. (Forgot to add that this was adapted from an old NOPSI recipe)
- 6 to 8 tablespoons of butter
- 1 onion – finely chopped
- couple of toes of garlic – finely chopped
- 1 block of cream cheese (8 oz I think)
- 1 pound lump crabmeat
- cayenne, salt, pepper
- hot sauce
Melt the butter in a skillet and saute onion and garlic until soft. Turn heat to low and slowly melt the cream cheese in. After cream cheese is melted stir in the crabmeat. Season to taste with cayenne, salt, pepper and hot sauce. Turn into a casserole dish and serve hot.
Serve with baguette slices or toast points. It goes without saying that the better your crabmeat, the better this dish is. Although don’t bother spending the extra money on the jumbo lump because it won’t be discernible.
I served this at a party where most of the attendees were under 30 and not from New Orleans and it was too decadent for them. I served it again a couple of weeks later at a family party and it was gobbled up immediately. Takes all kinds, I guess.