Whilst dips and spreads tend to pop in and out of fashion, hot crab dip has always remained popular. I have used this in the height of winter and the scorching heat of summer and it has always been good. This dip is ideal as a dish with small slices of toasted bread and crackers. However, put some Hot Crab Dip on a warm bagel and you have a new level. Also I have used this as a starter when followed by a dark meat such as Beef Stroganoff or Beef Wellington. This is a dip that people will think of as dated but will always try. Funny that!
Hot Crab Dip
A simple dish that works during the summer and winter. It is an old favourite.
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Servings: 8 portions
Calories: 261kcal
Ingredients
- 1 large green bell pepper diced
- 8 oz pimientos diced
- 1 tbsp English mustard powder
- 2 large eggs
- 1 cup mayonnaise See Note
- 3 lbs crab meat meat
- 1 tbsp dry Sherry
- 1 pinch paprika
- 1 tsp salt
- 1/2 tsp ground white pepper
Instructions
- Mix all ingredients except crab meat in a large bowl.
- Add the crab and toss gently, using your fingers so as not to break the crab meat into small pieces.3 lbs crab meat
- Place in oven-proof casserole dish, or into 8 individual serving dishes.
- Top with a thin coating of mayonnaise and garnish with a dusting of paprika.1 cup mayonnaise, 1 pinch paprika
- Bake at 350F (180C) for 15 minutes, or until warm through.
- Serve with toast points or crackers.
Notes
Note:
Instead of diced pimentos, you can use a red bell pepper finely diced instead.
You may need a little extra mayonnaise
Nutrition
Calories: 261kcal | Carbohydrates: 8g | Protein: 34g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Cholesterol: 228mg | Sodium: 1058mg | Potassium: 4mg | Fiber: 0.1g | Sugar: 2g