Hot Crab Dip (For Crackers and Tart Shells)
Ingredients
- 8 oz cream cheese
- 1 stick butter
- 1 lbs crabmeat
- 1 small onion chopped fine
- Tabasco, garlic powder and red pepper to taste
Step-by-Step Instructions
- Combine cream cheese and butter and melt in the top of a double boiler over medium heat.
- Add the remaining ingredients (crabmeat, chopped onion, Tabasco, garlic powder, and red pepper) and cook until hot, about 15-20 minutes, stirring occasionally.
- Serve hot with crackers, Frito’s corn chips, or in miniature tart shells.
Common Problems and Solutions
Q: Can I make this ahead of time?
A: Yes! You can prepare the dip completely and refrigerate it. When ready to serve, reheat gently in a double boiler or slow cooker, stirring occasionally until hot.
Q: What kind of crabmeat should I use?
A: Fresh lump crabmeat works best for texture and flavor. If using canned, drain well and pick through for any shell fragments. Avoid imitation crab as it won't have the same rich flavor.
Q: Why use a double boiler?
A: A double boiler prevents the cream cheese from scorching or separating. The gentle heat keeps the dip smooth and creamy. If you don't have one, use a heat-proof bowl over a pot of simmering water.
Tips and Techniques
Pick through the crabmeat carefully before adding it to remove any small pieces of shell. For a richer flavor, add a splash of dry white wine or sherry along with the crabmeat. Keep the dip warm in a small slow cooker or fondue pot if serving at a party.
Ingredient Substitutions
- crabmeat: crawfish tails or chopped cooked shrimp
- cream cheese: Neufchâtel cheese (1/3 less fat cream cheese)
- butter: margarine or olive oil spread
Equipment Needed
- Double boiler
- Stirring spoon
- Knife and cutting board for chopping onion
Historical Context
Hot seafood dips became popular at Louisiana parties and gatherings in the mid-20th century as a way to stretch precious Gulf crabmeat to feed a crowd while still showcasing its delicate flavor.
