Hot crab dip (dipping, onion, baked, meat)

[eureka1]

A few months ago someone posted a recipe here for Shem Creek crab dip; Of course I can't find it now but if I do I'll post it. Fresh crab only please!

[gentlearts]

Originally Posted by PennyLane2

I think you'll love those shrimp puffs, Missy. Every year I make a big batch of what we call Crabbies. It's the same recipe as posted by gentlearts except I use canned crab instead of shrimp and thin baguette slices instead of English muffins.

I bet baguettes would be awesome.

[nmnita]

Originally Posted by IslandCityGirl

If you're using canned crab meat instead of fresh, then no, I'm afraid I can't recommend a good recipe. I'm not being pretentious, I promise, you just won't end up with anything to be proud of if you use the canned stuff. Period. I genuinely would make something completely different all together if that's all I had available to me. If you're using fresh, lump crabmeat that has some flavor and texture to it, then here you go!

*I'm not a "measurer" very often, so I'm going off of visual memory with these proportions. I'm sure they'll be close enough for you though.

12-16oz fresh lump crab meat (flaked slightly with your fingers, leaving some lumps but creating a texture that will meld well with the creamy mixture to come)
2 T butter (salted, if you use unsalted, add 1/8 tsp salt to the mix), divided
1 large shallot, finely minced
1 T dry vermouth (or dry white wine)
1/2 cup red bell pepper, small-diced
1/2 cup chopped fresh parsley
4 T chopped fresh chives
1/2 tsp finely chopped tarragon
1/4 tsp freshly ground black pepper
1 tsp dijon mustard
1/2 tsp Tabasco sauce
2 T lemon juice
1/3 cup mayo
2 T sour cream
4-5oz whipped cream cheese (at room temp)
1/2 cup panko
1/2 tsp lemon zest
1 T grated parmesan

- Saute the shallot in 1 T melted butter until soft and translucent
- Add vermouth, stir until almost completely evaporated.
- Add bell pepper, parsley, chives, tarragon, black pepper. Stir for a minute, then turn heat to low/warm.
- Add dijon, lemon juice, Tabasco, mayo, sour cream. Stir to combine.
- Off the heat, combine with crab meat and gently fold/stir in cream cheese until all is well-combined.
- Gently spread the dip mixture in a baking dish or ramekins
- Combine remaining 1 T butter (melted), panko, parmesan, and lemon zest and sprinkle that mixture over the creamy dip.
- Bake at 400º for about 15 minutes, until the top is crusty and golden and the edges are just starting to bubble.

I think this dip is good both hot and at room temp. Sometimes I'll add bits of artichoke or wilted arugula. Sometimes I'll sub minced jalapeño (added at the beginning with the shallot) for the tabasco. Sometimes I'll sprinkle in a bit of Old Bay with the bread crumbs. You get the idea... Regardless, this one is always well-loved. Fresh crab is 100% the key.

I was about to ask about one using fresh crab. We are doing the appetizers for Thanksgiving and I wanted to do something with crab and/or shrimp. I bought both and froze it last week, now was trying to think of what to do with the meat? You have given me an idea. I wonder if it would freeze? I am also considering making stuffed mushrooms using the shrimp.

[IslandCityGirl]

Originally Posted by nmnita

I was about to ask about one using fresh crab. We are doing the appetizers for Thanksgiving and I wanted to do something with crab and/or shrimp. I bought both and froze it last week, now was trying to think of what to do with the meat? You have given me an idea. I wonder if it would freeze? I am also considering making stuffed mushrooms using the shrimp.

Hey nmnita! Yes, I'm certain it would freeze just fine. You could just freeze it instead of putting it in the oven when you get to that last step, then pop it in the oven, straight from the freezer when you're ready. Sure, the texture of the crab meat will change slightly when frozen, but in a dip/casserole set-up like this the difference is going to be really negligible and it will still be a million times better than using canned crab.

Shrimp-stuffed mushrooms sound delicious too! Yum!

[TerraDown]

Eureka and OP, here is the Shem Creek Crab dip recipe on another site:
Shem Creek Crab Dip

[eureka1]

Thanks TD but I found it! on the Charleston South Carolina forum. It was posted by Caili on 3/9/13 under the thread "Best Crab Dip". It's terrific- here it is. It's from the old Trawler restaurant which, I gather, is no more.

Trawler Crab Dip

1 cup crabmeat
1 8-oz package cream cheese, softened
1/2 cup mayo
4 TBS Worcestershire sauce
2 tbsp prepared horseradish
2 Tbs mayo
2 Tbs melted butter
1/2 tsp garlic salt

Mis together and chill. Not a hot dip. I never figured out why the two different amounts of mayo and I cut WAY back on the Worcestershire and horseradish but it's a great dip.

[TerraDown]

So the one I found is cooked. Hmm, they both sound delicious

[Kayekaye]

I'm late to the party! I love crab dip and make one that is like the crab rangoon filling inside cream cheese puffs. I serve it cold with crackers and celery, but I have used it inside wonton wraps deep fried too. Really good!

Crab Dip

2 -8oz Cream Cheese softened
1 large garlic clove, minced
2 Tbs chunky drained salsa
2 tps lemon juice
2 green onions chopped
1/2 cup sliced black olives
1 can sliced water chestnuts, drain then dice
Mix all of the above together, then add
2 cans Geisha crab lump meat
Drain and stir in the crab so as not to totally shred it.

[eureka1]

wow, that sounds good, too!

[FlightAttendant]

Originally Posted by Missy2U

It's not stealing, it's sharing!!! I'd love to see some too!

swear2cod, (I love that name!! ), I will run it by the husband - thanks! I know my mom used to mske that many moons ago, but it totally slipped my mind!

And yes yes YES - gentlearts - I'd love the Shrimp Toast recipe!!! That sounds right up MY alley!

Yes, please post the shrimp toast. I am assigned crab dip, but I entertain enough that I would like that other recipe too. Thanks