Hot Crab Dip
Author Notes: Victoria will have to weigh in on the origins of this recipe. She came to help prepare food and flowers for a large Christmas party. Her namesake granddaughter had Victoria’s own handwritten recipe with all the listed ingredients out ready to be measured and mixed. Across the room, I overheard Victoria asking said granddaughter for curry, lemon juice, then celery seed, then paprika and who knows what else. I asked HV what recipe she was working on to which she replied “hot crab dip”. I said, “those ingredients are not on the recipe card”. She said she adds them sometimes to brighten the recipe. That is why all of her food is so delicious, mine less so and why all of her recipes are really secrets.
- 1 pound backfin crab – fresh
- 1 package cream cheese, softened
- 2 tablespoons cream
- 3 tablespoons parsley chopped
- 2 tablespoons unsalted butter, melted
- 3 teaspoons Worcestershire sauce
- 2 boiled eggs, chopped finely. Optional – discard yellow.
- Gently pick through crab to remove any shells, trying to keep large chunks intact and set aside.
- Mix all other ingredients. Gently fold in chunks of crab.
- Gently heat over party food warmer or on stovetop. Serve with fresh sliced baguette rounds or crackers.
- And don’t forget to add any of the secret ingredients to taste – curry, paprika, celery seed, lemon juice. And white pepper.