Sizzling Crab Dip Preparation Guide
Craving something scrumptious and seafood-centric? You'll adore this luscious Spicy Crab Dip. Let's get started!
First, grab a small bowl and toss in mayonnaise, Creole mustard, horseradish cream, Old Bay Seasoning, finely chopped celery, and onion. Season with salt and Tabasco, if you fancy a little heat, then stir in delectable lump crabmeat. Pop this tasty mix in an oven-friendly dish, sprinkle crumbled cornbread on top, and bake until it's golden and bubbly. Serve it up with toasts or celery sticks for a dip-tastic treat!
Fun fact: If Creole mustard is a struggle for you to find, just use Dijon mustard instead - it's a great swap! Horseradish cream can sometimes be labeled as "prepared horseradish" or "horseradish cream style." Remember, you'll need to whip up some cornbread as a base before you dive into the dipping fun!
Make life easier by preparing the crab mix up to a day ahead, leaving out the salt until right before baking.
Serves: 4 – 6
Ingredient List (11):
- Mayonnaise: 6 tablespoons
- Creole mustard: 3 tablespoons
- Horseradish cream: 1 tablespoon
- Old Bay Seasoning: 2 teaspoons
- Celery: 1/4 cup, finely chopped
- Onion: 1/4 cup, finely chopped
- Salt: To taste, after mixing
- Tabasco sauce: To taste, after mixing
- Fresh crabmeat: 1 pound
- Cornbread crumbles: 1 cup (recipe link in intro)
- Toasts or celery sticks: For serving
Instructions:
- Heat the oven to 400°F, and place a rack in the middle. Mix together mayonnaise, mustard, horseradish cream, Old Bay, celery, and onion in a small bowl. Season with salt and Tabasco sauce, then blend in crabmeat.
- Pop the crab mixture into a 3-cup ovenproof dish, sprinkle with cornbread crumbles, and bake until brown and bubbly, about 15 minutes. Serve immediately with toasts or celery sticks!
Now, grab a spoon and dig in! Your taste buds are in for a truly swell time.
If you're eager for a bit of enlightenment...
This yummy crab dip incorporates the delectable flavors of crab cakes but in a dip-form that's easy to enjoy. Creole mustard gives it a nifty kick of heat that works wonderfully in this dish, but if you can't find it, Dijon mustard is a fantastic alternative. As for horseradish cream, it's sometimes labeled "horseradish cream style" or "prepared horseradish." Make sure to bake a batch of our heavenly Easy Cornbread before you get started, or opt for cornbread without excessive sugar.
On the off chance that you need some time to prepare ahead, the crab mix can be made a day ahead - simply leave out the salt until you're ready to fire up the oven.
Want a detailed breakdown?
Our comprehensive guide provides a full recipe for the Hot Crab Dip with an optional Easy Cornbread recipe on the side. Additionally, it offers substitutes for Creole mustard and horseradish cream in case you need them. Enjoy your mouthwatering hot crab dip along with a delightfully crumbly cornbread!
Hot Crab Dip Recipe
This delectable hot crab dip infuses the simplicity of a tasty roasted corn and crab dip with much-loved additional flavors. If you don't have Creole mustard or prefer not to use it, feel free to replace it with a combination of Dijon mustard and paprika. Horseradish cream can be swapped out with a mix of sour cream and hot sauce.
Ingredients for Hot Crab Dip:
- Frozen corn kernels: 175g (1 cup)
- Olive oil: 2 teaspoons
- Lump crab meat: 135g (1 cup), flaked
- Marinated red pepper: 1, chopped
- Green onions: 4, sliced
- Cream cheese: 175g (2/3 cup)
- Mayonnaise: 85g (1/3 cup) (low-fat works well)
- Mature cheddar cheese: 120g (1 cup), grated
- Black pepper: To taste
- Optional Creole mustard substitute: 1 teaspoon Dijon mustard + 1/4 teaspoon paprika
- Optional hot sauce and sour cream mixture (as a substitute for horseradish cream)
Instructions for Hot Crab Dip:
- Roast the Corn: Preheat your oven to 400°F (200°C). Toss corn kernels with olive oil and spread in a shallow dish. Roast in the oven for 15 minutes, stirring occasionally, until slightly charred.
- Prep the Dip: In a large bowl, mix together cream cheese and mayonnaise until smooth. Add the roasted corn, crab meat, chopped red pepper, sliced onions, grated cheese, and black pepper. Mix well.
- Bake the Dip: Transfer the mixture to a small shallow baking dish and bake for 20 minutes at 400°F (200°C) until hot and bubbly.
- Optional Additions: Mix in Dijon mustard and paprika if using as substitutes for Creole mustard. For an added kick, mix in the hot sauce and sour cream mixture if substituting for horseradish cream.
- Serve: Serve the hot crab dip with crackers or crusty bread.
Easy Cornbread Recipe
A classic, delectable Southern-style cornbread that's delightful alongside the rich flavors of the crab dip.
Ingredients for Easy Cornbread:
- All-purpose flour: 1 cup
- Cornmeal: 1 cup
- Salt: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Baking powder: 1/2 teaspoon
- Buttermilk: 1 cup
- Butter: 2 tablespoons, melted
- Large egg: 1
- Optional: Honey or sugar to taste
Instructions for Easy Cornbread:
- Preheat Oven: Preheat the oven to 400°F (200°C). Grease an 8-inch square baking dish.
- Mix Dry Ingredients: In a large bowl, whisk together flour, cornmeal, salt, baking soda, and baking powder.
- Combine Wet Ingredients: In another bowl, whisk together buttermilk, melted butter, and egg.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
- Bake the Cornbread: Pour the batter into the prepared baking dish and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Serve: Let cool slightly before serving.
Here are the sentences that contain the given words:
- "First, grab a small bowl and toss in mayonnaise, Creole mustard, horseradish cream, Old Bay Seasoning, finely chopped celery, and onion."
- "Pop this tasty mix in an oven-friendly dish, sprinkle crumbled cornbread on top, and bake until it's golden and bubbly."
- "Remember, you'll need to whip up some cornbread as a base before you dive into the dipping fun!"
- "As for horseradish cream, it's sometimes labeled as 'prepared horseradish' or 'horseradish cream style.'"
