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~Louisiana Gold: The Ultimate Creamy Hot Crab Dip~

IMG_5380Let's chat a bit about hot crab dip.  I love it, and, the recent post of a Facebook friend (thanks Michael) made me so hungry for this stuff, I had to cook up my recipe for it for Sunday brunch (yesterday).  I grew up eating hot crab dip in the Chesapeake Bay area, where it is made with Old Bay Seasoning, Frank's Red Hot Sauce, dry English mustard and white cheddar.  I thought it was the ultimate crab dip until I tasted hot crab dip made in New Orleans, where it is made with Creole seasoning, Louisiana Gold Hot Sauce, Creole mustard and cream cheese.  Both versions also contain parmesan, mayonnaise, onion, and garlic, plus, in NOLA during Mardi Gras, for festive color, they throw in some green and red bell pepper too.  When eaten in close proximity to either place, it's made with freshly picked, jumbo lump, blue crabmeat.  Both are baked in the oven until puffy and golden and eaten with crackers or French bread: in the bay area, it is usually served with thin white crackers called "English water biscuits", and, in Louisiana they tend to head for the airy French baguette.  That choice is yours.  Serve the dip warm, or even at room temperature, with Bloody Mary's for brunch or wine for dinner: 

IMG_5349Chesapeake = Old Bay Seasoning, Frank's Red Hot Sauce, dry English mustard & cheddar

Louisiana = Creole Seasoning, Louisiana Gold Hot Sauce, Creole mustard & cream cheese

IMG_52751  pound jumbo lump crabmeat, the best available

12 ounces cream cheese, at room temperature

3/4  cup mayonnaise

1/4  cup finely-grated parmesan cheese

1/4 cup finely-diced yellow or sweet onion

2  tablespoons each:  finely-diced green and red bell pepper

1  teaspoon Creole seasoning

1/2  teaspoon garlic powder

1  tablespoon fresh lemon juice

2  teaspoons Louisiana Gold hot sauce

1  teaspoon Creole mustard

2  teaspoons Worcestershire sauce

no-stick cooking spray, for preparing au gratin dish

2  10-12-ounce French baguettes, torn or sliced, for serving (tearing & eating is lots of fun)

additional Louisiana Gold hot sauce, for drizzling on top at tableside

IMG_5283~ Step 1.  Prep and place all of the ingredients, except for the crabmeat (don't add crabmeat at this time), in a large bowl.  Using a large rubber spatula, thoroughly combine.  

IMG_5292~ Step 2. Gently fold in the crabmeat, so as not to break it into little bits and pieces, meaning:  you want the crabmeat to remain in large lumps.

IMG_5300~ Step 3.  Transfer to a 9" round au gratin dish (a 9" glass pie plate will work fine too), mounding the mixture slightly towards the center.






~ Step 4.  Bake on center rack of preheated 325 degree oven, 30-35 minutes.  

Note:  Crab dip will be puffed up in the center, lightly golden on the top and slightly bubbly around the edges.  

Remove from oven and cool about 10-15 minutes prior to serving with French bread and additional hot sauce at tableside.

IMG_5355Louisiana Gold:  The Ultimate Creamy Hot Crab Dip:  Recipe yields 8 servings.

Special Equipment List:  cutting board; chef's knife; large rubber spatula; 9" round au gratin dish or glass pie plate

IMG_1099Cook's Note:  Perhaps it is the ultimate crab cake experience you are looking for.  In that case, you'll want to try my Chesapeake Bay-style recipe for ~ Crab-ilicious!  The Maryland Crab Cake Sandwich ~, which can be found in Categories 2, 14, or 17!  There's more good news:

6a0120a8551282970b017c31d244cd970b-800wi~ Crab-ilicious! Maryland Lump Crab Imperial ~, can be found in Categories 1, 9, 14 & 21~!

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2013)


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