There’s one more thing you need to eat before you punish yourself with kale salad for the next month. Ok…so probably more like the next week and a half (be honest now). But still, you neeeed a cheesy, decadent flavor-bomb before the clock strikes twelve on the new year. You deserve it. A last hurrah. You need crab dip.
But before we get to the dip, I need you to pat me on the back for even blogging today. My house is still overrun with fourteen of the previous eighteen (most adorable) relatives, which is great, but they brought with them a plague. I spent the last day and a half chilled to the bone while sweating out all my “toxins” or whatever and all I want to do is sleep. Today a doc-in-box confirmed that I do indeed have strep. My will to take part in anything but a netflix marathon is squashed, and I’ve completely excused myself from the charade of making resolutions this year. But here I am blogging even though I’m legitimately ill! I just could not wait until after new years to post this perfectly indulgent, celebratory dip. You need this and you need it now. I’m doing this for YOU.
I don’t care if you already have your new year’s eve menu planned. Make room. And trust me on this, because I’m a Marylander, and if there’s anything we do right (culinarily speaking) it’s crab.
Crab ain’t cheap, which is why I like to use it in dip – everyone shares it, and all that cheese makes it so heart-stoppingly rich that you absolutely need help to finish it. As far as crab goes, this is really pretty thrifty. Thrifty crab-eating could even be a worthy resolution, for those (like me) who lack scruples. Baby steps!
Maryland Style Hot and Spicy Crab Dip
-1 block cream cheese (8 oz)
-1/4 cup mayo
-1/4 cup grated parmesan cheese (plus a little for topping)
-1/2 cup grated white cheddar (plus a little for topping)
-1 clove garlic, grated
-1 tsp. dry mustard
-1 Tbsp. worcestershire sauce
-2 tsp. Old Bay seasoning (I recommend low sodium O.B. and using the full 2 tsp, but if you only have regular start with 1 tsp and add more to taste)
-1/4 tsp cayenne pepper (more if you like a bigger kick)
-2 Tbsp chives, chopped
-1 cup lump crab meat
-salt and black pepper, to taste
1. Soften cream cheese to room temperature (use microwave if you need to, as long as the cheese is unwrapped and in a microwave safe bowl.
2. Stir mayo, parmesan cheese, cheddar cheese, garlic, mustard, worcestershire, Old Bay, cayenne, and chives into the cream cheese. Taste before adding any additional salt or pepper.
3. Gently fold crab meat into cheese mixture. Spoon dip into a baking dish, smooth out the top and cover with more cheddar and parmesan.
4. Bake at 350F for 20-25 minutes or until heated through and the cheese on top is browned. Serve with warm baguette slices, crackers, or crostini.