I asked my good friend, Lori, from We Pillage the Village if she would be willing to share a good seafood recipe with us. She lives up north were good seafood abounds…and most of my knowledge of seafood is tuna in a can. 😉 Thanks Lori!!
Every year I’m the “crab dip lady”. Come September, my sister has a big band competition with her high school marching band and it’s my duty to provide the crab dip to the judges and band staff. That’s about 150 people. It’s a HUGE hit every year and I have to say that it’s the best crab dip I’ve ever tasted – and coming from Maryland, I’ve had lots of crab dip. I always keep it hot and bubbly in a crock pot for the 6 hours that the competition lasts. It holds up great and goes wonderful with crackers, Melba toast, pita and raw veggies.
I use Backfin Maryland Chesapeake Bay blue crab crab meat. I’m not going to spare any expense and ruin my reputation as the “crab dip lady” Really, don’t mess with the canned crab meat. Of course, if you live in the Midwest, you may be stuck with the canned stuff and it will taste good but if you ever get a taste of the “real deal” you’ll be ruined for anything else. Warning made.
Now if you live in Maryland you know all about Old Bay, we put it on everything, Meat, eggs, chips, seafood, veggies, pretzels and more. If you want a Maryland man, you dab some behind your ears. 😉 Great all purpose seafood seasoning.
I make this recipe and multiply it by 10 for the banquet table but you adjust to the number of guests you will be having. Then you just sit back and listen to the oohs and ahhhhs.
Crock Pot Crab Dip
- 1/2lb Maryland crab meat (I use backfin)
- 8oz cream cheese softened
- ½ cup sour cream
- 2 tbsp mayo
- 1 tbsp lemon juice (use fresh it makes a difference)
- 1 ¼ tsp Worcestershire sauce
- ½ tsp dry mustard or use 1 tbsp of regular mustard
- 1 cup cheddar cheese shredded
- 1 tsp Old Bay