I’ve been on a sentimental journey lately exploring old family recipes. I could hardly wait to recreate Mom’s Deviled Crab Dip. I actually didn’t remember it all that well, but the ingredients were so yummy and intriguing that I knew we’d love it.
This journey began about a month ago when my sister found an old recipe box that included many of the favorites that we grew up on. The recipes were all hand written and the instructions were brief to say the least ;)
When I got to this point in the Deviled Crab Dip recipe I was a bit baffled with the instructions, which said to “stir in remaining ingredients.” The “remaining ingredients” included two cups of fresh bread crumbs, yet the recipe said to “top with crumbs.” Yikes! Do I put the crumbs in with the crab, cream, eggs?? Or do I save them for the topping??
I did the only thing I knew to do. I called my sister. We kicked around the options and came to the conclusion that the crumbs must go in with the crab and that crumbs on top likely meant cracker crumbs. The recipe below has been amended.
Deviled Crab Dip called for one pound of crabmeat. I opted to use crab legs, but lump crabmeat would work well also. This dip is rich and buttery with wonderful crunch and color. I know why Mom chose to write this one down for us to remember. It will become a new go-to favorite appetizer.
- 1 pound crabmeat
- ½ cup celery, fine diced
- ½ cup scallion, fine diced
- 1 jalapeno, fine diced
- ½ tsp. garlic powder
- 1 Tbl. parsley, minced
- ½ cup butter
- 2 cups fresh bread crumbs
- ½ cup cream
- 2 eggs
- 2 hard boiled eggs, chopped
- 1 Tbl. vinegar
- 1 tsp. Worcestershire sauce
- pinch of thyme
- pinch of salt
- dash of hot sauce
- ½ cup cracker crumbs for topping
- Preheat oven to 450 degrees. Place large pan with 1-inch of water in oven.
- Combine crabmeat, celery, scallion, jalapeno, garlic powder and parsley. Saute in butter for 2-3 minutes. Remove from heat and stir in remaining ingredients through hot sauce.
- Pour into a buttered 1.5 quart casserole dish. Top with cracker crumbs.
- Place casserole in a water bath. Bake for 10-15 minutes or until hot & bubbly. Depending on how hot the water is may affect the cooking time. The top will be golden brown and the edges will be bubbly.
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