Well gang, just in case you haven’t figured it out yet, it’s football season. We are not pro football fans at my house, but we do quite enjoy college football, particularly BYU. They’re having a rotten season, but we still support the boys in blue.
Oh, and just in case you didn’t know, the BYU blue of today is not the same as the BYU blue of 30 years ago. True. Today’s blue is a navy blue. The original blue was more of a true blue, like the regular old Crayola blue. Trivia for the masses.
Whatever team gets your hoorah up and running, make some treats for your next game day. This hot crab dip is great for adding to the shovel-it-in-your-mouth line-up. The basic recipe was given to me by my sister in-law, Julie. I sorta kinda made some changes…I hope you don’t mind, Julie. I couldn’t help myself.
Hot Crab Dip
Recipe adapted by Terri @ that’s some good cookin’, original source: Julie, my sister in-law
- 1 (8 ounce) package cream cheese (can use low fat)
- 1/2 pound lump crab meat, broken up (DO NOT use imitation crab meat. The best crab is lump crab from the refrigerated section of your local store. I used the lump crab meat sold by Costco.)
- 2 tablespoons mayonnaise (can use low fat)
- 2 tablespoons minced green onion
- 1 clove garlic, minced
- 2 teaspoons horseradish
- 1/2 cup cheddar cheese
- 2 teaspoons dried parsley
- 1 teaspoon red pepper flakes
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- Preheat oven to 375-degrees F.
- Mix all ingredients well. Spread in a lightly buttered baking dish and bake for 20 minutes, or until hot and bubbly and lightly golden on top.
- Remove from oven and sprinkle lightly with a little more red pepper flakes and dried parsley.
- Serve with crostini, tortilla chips, bread cubes, or vegetable sticks.
Update: 12/30/2011 Jane of Make Ahead Meals for Busy Moms invited me to post this Hot Crab Dip recipe on her blog as a guest poster. Drop by and check out Jane’s wonderful site–there are so many recipes and ideas to help you make the most of your time in the kitchen. I LOVE my time in the kitchen, but in all honesty it can be stressful when my time budget is running in the red (and my food budget is running a close second). It’s nice to have a new resource for those days.