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Hot & Bubbly Chesapeake Crab Dip

“This recipe is a customer appetizer favorite at our restaurant and has been on the menu for 2 years. Adding the Crab Cake Base into the dip enhanced more of the the crab flavor. When I initially tasted this product, I was surprised to see that crab was not listed in the ingredients. The flavor profile is perfect for folks that may want to add a crab flavor to a menu item but could have an allergy or guests with allergic reactions to crab products. What a plus!” – Sharon Prudhomme

Prep Time

10 minutes

Cook Time

1 hour

Difficulty

Moderate


Ingredients

Olive or vegetable oil

1 Celery rib, diced small

1/2 Bell pepper, diced small

3 Tbsp Shallots, chopped

1/2 lb Crab meat, claw picked clean

1 1/2 cup Sour cream

1 cup Cream cheese, softened

1/2 cup Tulkoff Crab Cake Base

1/2 Lemon, squeezed

Seafood seasoning, per taste

Shredded jack cheese

1 tsp Scallions, sliced on angle

1 Pocketless pita, cut like a pizza into 12 pita points

Directions

In a sauté pan, add olive or vegetable oil, celery, peppers sautéing until vegetables are softened. Add Shallots and crab, stirring for several minutes until incorporated. Remove mixture from pan, allow to cool. (This can be mixed up the night before and refrigerated.)

Preheat oven to 350 degrees. In a large bowl, combine the crab mixture, sour cream, softened cream cheese, Crab Cake Base and lemon. Mix well, taste and add seafood seasoning per taste. (Can be kept in refrigerator for up to a week)

Add mixture to a small baking dish and bake until it starts to bubble (approximately 45 minutes). Remove from oven, top with a sprinkling of shredded jack cheese and scallions. Put back in oven until cheese is melted.

Serve alongside pita points around the dip. Great for entertaining!