Years ago when I lived in Baltimore, Maryland, I was not the biggest fan of crabmeat. It wasn’t that I did not have a liking for it, I just didn’t really allow myself to experience the various ways to enjoy this shellfish. I was used to the staples of shrimp, the occasional lobster, and the varieties of fish swimming the seas. But crab, something about it makes my mouth water. It packs so much flavor in such a small quantity that by the time you ask for more, it’s already gone.
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And that’s the feeling this crab dip imposes on me. That sense of fulfillment and emptiness that occupies your soul at the same time. To be fair, I did not create this recipe. It was lent to me by a client, but it is too good to keep the secret to myself. The key to this recipe is the roasted garlic. That little 45 min step of preparation makes a world of a difference between “meh” and “wow…just wow”.
Crab Dip with Roasted Garlic
Perfect for parties, sunday night football, or a chill day on the deck. Spread this on fresh baked bread and enjoy!
- Prep Time : 45 minutes
- Cook Time : 45 minutes
- Yield : 10
- Allergens : Shellfish
Ingredients
- Lump Crab Meat - 1 lb
- Cream Cheese - 16 oz.
- Sour Cream - 1/2 pint.
- Mayonaisse - 4 tablespoons
- Worcestershire sauce - 2 teaspoons
- Dry Mustard - 1 teaspoons
- Cheddar Cheese - 1/2 cup
- Lemon Juice - 1/8 cup
- Roasted Garlic - 6 cloves
Instructions
Prep: Place Garlic on a sheet of aluminum foil. Sprinkle with olive oil and a dash of salt and pepper. Gather up the foil to cover the garlic and bake for about 45 minutes at 350F. Cool at room temperature, peel and smash.
1. Preheat oven to 350F.
2. Soften cream cheese to room temperature. Add Garlic, crabmeat, sour cream, mayonnaise, lemon juice, Worcestershire sauce, dry mustard and half of the cheddar cheese.
3. Put in a baking dish and sprinkle the remaining cheese on top. Bake at 350F for 45 to 50 minutes.