Saturday, November 22, 2008
Dip! With crab meat! And cream cheese!
Do better things than this exist?
I don't actually think so.
We had a houseful of people last night and I was thrilled that Christine emailed me earlier in the week with her famous crab dip recipe. I changed a few things, but this is definitely her recipe. Thank you, Christine!
--1 pound crab meat (imitation crab meat is NOT gluten free. Go for the real stuff!)
--3 packages (8oz each) cream cheese
--1/2 cup buffalo wing sauce (or you can use 1/2 cup jarred salsa)
--1 can chilies and tomatoes, drained (Rotel)
--1/2 cup milk
--2 lemons, optional
I used a 4 quart crockpot. This feeds 20 people as an appetizer, or one cranky woman as a meal.
Sort through the crab and make sure that there aren't any shells.
Cube the cream cheese and put it into your crockpot. Plug it in and turn to high to begin melting the cream cheese. Add the buffalo wing sauce (or salsa), milk, and the drained can of Rotel.
Put in the crab, and stir gingerly to combine.
Cover and cook on low for 2-3 hours, stirring every 20 to 30 minutes, or on high for no more than 2 hours, stirring often.
Serve with your favorite crackers, cubed bread, or celery sticks.
If you plan on serving out of the crockpot, you can "pretty it up" by inserting slices of lemon all the way around the edge of the dip in the crock.
This was a hit. The crock was scraped clean.