As much as I don’t want to admit this factoid, the crab dip I prepared for the blog is a Martha Stewart recipe.
What she calls “Hot Crab Dip” is out of the cookbook “Martha Stewart’s Hors D’oeuvres Handbook,” which was published in 1999.
She might not have been a convict at the time the book was published, but my reluctance to ever buy any of her cookbooks was based on her attitude that I’ve witnessed on tv, not because she was a jailbird. I’m all for confidence and knowledge, which she definitely exudes, but it’s her haughtiness that turns me off. Something us Americans might call snottiness.
But somehow this hors d’oeuvres cookbook appealed to me and I purchased it. At the time I was doing a lot of catering, and most of my parties were of the “finger food” variety, not sit-down dinner parties. And honestly, the cookbook was inspirational to me, as much as I don’t want to admit it.
I think Ms. Stewart may have been the first to use serious food styling in cookbooks; food magazines had been doing it for a while. The photos in this book are stunning. And they’re a little misleading.
I remember talking to a bride-to-be about her wedding reception food, and she opened up bookmarked pages from this same cookbook. She showed me photos of little cucumber cups, carefully carved out with a melon baller, hollowed out cherry tomatoes, and my favorite – glasses filled with equal-length celery, asparagus, cucumbers, yellow runner beans, jicama, carrots, and green onions.
It was certainly pretty in the photographs, but for 250 people I had to explain to the young lady that all of the prep work would take hours and hours. And hours. Wouldn’t she rather spend money on actual food than my time spent carving vegetables?
In any case, I’d never made a crab dip until I saw the one in this cookbook, so I guess I must thank Martha Stewart. Because it’s served warm, it’s a great dip in the winter time, and has always been a crowd pleaser.
So here is the original recipe.
Hot Crab Dip
Makes 3 1/2 cups
3 tablespoons unsalted butter
2 medium shallots, minced
1/4 teaspoon cayenne pepper
1/4 teaspoon Old Bay seasoning
1 1/2 teaspoons dry mustard
1/4 cup 1/2 and 1/2
8 ounces cream cheese, cut into small pieces
4 ounces sharp white Cheddar cheese, grated
3 tablespoons lemon juice
2 teaspoons Worcestershire sauce
10 ounces lump crabmeat, picked over for cartilage*
1/2 cup chopped parsley
2 slices white bread, crusts removed, torn into 1/4-inch pieces
1/2 teaspoon paprika
Have your crab meat prepared. I had to use frozen crab legs, thaw them, remove the meat from the shells, and then pat them dry with paper towels. Chop finely.
Preheat the oven to 400 degrees F with the rack in the center. Melt 2 tablespoons of the butter in a medium saucepan over medium heat. Add the shallots and cook until soft, about 2 minutes.
Add 1 tablespoon of water and simmer for 30 seconds. (I don’t remember ever doing this!)
Stir in the cayenne, Old Bay, and dry mustard until well combined. Pour the 1/2 and 1/2 into the saucepan and bring to a simmer.
Slowly whisk in the cream cheese, a few pieces at a time. When the cream cheese is fully incorporated, whisk in the Cheddar cheese a bit at a time.
(When you’re melting cheese like this, do it at the lowest temperature. It takes time, but you don’t want to “cook” the cheese, only melt it. And keep stirring.)
Stir the mixture for 2 minutes. Remove from the heat. Add the lemon juice and Worcestershire and stir to combine. Add the crabmeat and half of the parsley and stir.
Transfer the mixture to an ovenproof baking dish and sprinkle with the bread pieces.
Dot the top of the bread pieces with the remaining tablespoon of butter. Sprinkle with the paprika. Bake for 18 to 22 minutes, until the bread pieces are golden and the dip is hot.
Garnish with the remaining parsley. I served the dip warm with pita chips.
As an alternative, use pre-made phyllo cups for a fancier presentation. Fill them up with the hot crab dip and serve!
The phyllo crunch and the creamy dip is a lovely combination. And these are bite size! Just make sure to fill the cups at the last minute so they don’t get soggy.
* Fresh crabmeat is difficult for me to get my hands on, and frozen crab is waterlogged, but what I won’t use is that nasty fake crab made from sweetened white fish, that is shaped in to rubbery pieces to mimic actual crab legs, shown below.
note: Although the first time I made this I probably followed the recipe, I’ve never since included the bread topping. I used 3 tablespoons of butter, melted, mixed with about 1/3 cup of Panko bread crumbs and sprinkled the mixture on to the crab dip, followed by the paprika.