Thursday, June 7, 2007

Gourmet Crab Dip

Gourmet Crab Dip

1/2 pound cooked crab meat or 1 (6-ounce) can crab meat, drained
6 ounces cream cheese, softened
3 tablespoons sour cream
garlic cloves, minced
2 teaspoons fresh
lemon juice
1/4 teaspoon prepared horseradish
Few drops hot sauce, or to taste
1/4 cup freshly grated parmesan cheese
A pinch of Cayenne pepper
Baguette bread

Preheat oven to 350 degrees F. If using fresh crab meat, carefully clean the crab meat of any shells or cartilage.

In a medium-size bowl, combine cream cheese and sour cream until smooth and no lumps appears. Stir in garlic, lemon juice, horseradish, hot sauce, parmesan cheese, Cayenne pepper, and salt. Fold in crab meat until well mixed.

Place the crab dip in an ungreased small 2-cup baking dish. When ready to serve, bake for approximately 20 to 25 minutes or until top is bubbly and just starting to turn brown. Serve with baguette bread slices.

NOTE: This dip can be prepared ahead of time, covered, and refrigerated until ready to bake. I also double this recipe during the holiday season and divide into two separate baking dishes. I then freeze one for later use. To use the frozen crab dip, remove from freezer and let thaw in the refrigerator before baking.

Makes approximately 1 cup.

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