Hot Crab Spread

Introduction

History

The origins of Hot Crab Spread are unclear, but it is believed to have originated in the southern United States, where crabmeat is a popular ingredient in many dishes. This recipe has been passed down through generations and has become a staple at many family gatherings and holiday celebrations.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to thoroughly combine the cream cheese, milk, and Worcestershire sauce to ensure a smooth and creamy texture.

- Drain and flake the crabmeat before adding it to the cream cheese mixture to prevent any excess liquid from watering down the spread.

- Be sure to grease the pie plate before transferring the mixture to prevent sticking.

- Sprinkling slivered almonds on top adds a crunchy texture and nutty flavor to the dish.

Serving Suggestions

Hot Crab Spread can be served with crackers, sliced baguette, or vegetable sticks for dipping.

Cooking Techniques

Baking at 350°F (177°C) for 15 minutes ensures that the Hot Crab Spread is heated through and the flavors are melded together.

Ingredient Substitutions

Substitute cream cheese with Greek yogurt for a lighter version.

- Use imitation crabmeat or shrimp instead of crabmeat for a different flavor profile.

Make Ahead Tips

Hot Crab Spread can be prepared ahead of time and stored in the refrigerator until ready to bake. Simply cover the pie plate with plastic wrap and refrigerate for up to 24 hours.

Presentation Ideas

Garnish the Hot Crab Spread with fresh herbs, such as parsley or chives, for a pop of color and freshness.

Pairing Recommendations

Hot Crab Spread pairs well with a crisp white wine, such as Chardonnay or Sauvignon Blanc.

Storage and Reheating Instructions

Leftover Hot Crab Spread can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a preheated oven at 350°F (177°C) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Hot Crab Spread contains approximately 180 calories.

Carbohydrates

Each serving of Hot Crab Spread contains approximately 3 grams of carbohydrates.

Fats

Each serving of Hot Crab Spread contains approximately 12 grams of fat.

Proteins

Each serving of Hot Crab Spread contains approximately 7 grams of protein.

Vitamins and minerals

Hot Crab Spread is a good source of calcium, vitamin A, and iron.

Alergens

This recipe contains dairy (cream cheese) and shellfish (crabmeat), which may be allergens for some individuals.

Summary

Hot Crab Spread is a rich and creamy appetizer that is high in fat and protein, making it a satisfying and indulgent treat.

Summary

Hot Crab Spread is a decadent and flavorful appetizer that is perfect for any occasion. With its creamy texture, savory crabmeat, and crunchy almonds, this dish is sure to be a hit with your family and friends.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl visiting my aunt in a quaint little coastal town. My aunt was known for her delicious seafood dishes, and one evening she surprised us all with a hot crab spread that was out of this world.

As soon as I took my first bite, I knew I had to learn how to make it myself. My aunt was more than happy to teach me, and she shared with me the secret to making the perfect hot crab spread. She explained that the key was to use fresh crab meat, a blend of cream cheese, mayonnaise, and spices, and to bake it until it was bubbly and golden brown.

Over the years, I have made this hot crab spread countless times, each time bringing smiles to the faces of my family and friends. It has become a staple at family gatherings and holiday parties, and I am always proud to share the recipe with anyone who asks.

The ingredients for the hot crab spread are simple and easy to find. You will need one pound of fresh crab meat, picked over for shells and cartilage. I prefer to use lump crab meat for its sweet and succulent flavor, but you can also use claw meat if you prefer. In addition to the crab meat, you will need one eight-ounce package of cream cheese, softened, half a cup of mayonnaise, one teaspoon of Worcestershire sauce, one teaspoon of dry mustard, one teaspoon of Old Bay seasoning, and a pinch of cayenne pepper.

To begin, preheat your oven to 350 degrees. In a large mixing bowl, combine the cream cheese, mayonnaise, Worcestershire sauce, dry mustard, Old Bay seasoning, and cayenne pepper. Mix well until all the ingredients are thoroughly combined. Gently fold in the crab meat, being careful not to break up the lumps.

Transfer the mixture to a greased baking dish and smooth it out into an even layer. Bake the hot crab spread in the preheated oven for 25-30 minutes, or until it is bubbly and golden brown on top. Serve the hot crab spread with crackers, toasted baguette slices, or vegetable sticks for dipping.

Every time I make this hot crab spread, I am reminded of that special evening with my aunt and the joy of discovering a new recipe. It has become a beloved favorite in my recipe collection, and I am grateful for the opportunity to share it with others. I hope you enjoy making and sharing this delicious hot crab spread with your loved ones as much as I have. Bon appétit!

Categories

| Almond Recipes | American Recipes | Cathy's Recipes | Crab Recipes | Cream Cheese Recipes | Onion Recipes | Spread Recipes |

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