See Jane Cook: Creole Crab Dip

Editor’s Note: Part of our mission at See Jane Write Magazine is to help women writers and bloggers live healthy lives, thus we occasionally will share recipes for healthful, but delicious dishes. Enjoy!

By Christy Turnipseed

Now that the most exciting football games of the season are here, hosting friends and family can be somewhat intimidating. I love being a hostess to any type of gathering — game night, movie night, or dinner party — but sometimes it can be a challenge to know what to make for people who are being social but still glued to that television watching their team play on the field.

Sometimes you just can’t escape the classics, those recipes you simply crave at certain times of the year thanks to memories of family get-togethers or thoughts of party food. Football games are one of those things in the South. Hot dips in the fall are certainly one of those classics for me and this hot creole crab dip is definitely in that category. Canned crab is great on a budget, but if you want to splurge on the lump crab meat, trust me, I’m not stopping you. The crab is the star ingredient melding with the cheeses and they both shine thanks to its simplicity.

Whichever team you root for, your friends and family will enjoy this simple yet elegant dip this season.

Ingredients:

8 oz. crab meat, claw or lump

1 8 oz. cream cheese, softened

1/2 cup greek yogurt

1/2 cup grated Parmesan

4 tablespoons minced green onion, white and green parts

2 large garlic cloves, minced

2 teaspoons Worcestershire sauce

2 tablespoons fresh lemon juice

1 teaspoon hot sauce

1 teaspoon Old Bay Seasoning

Salt and Pepper to taste

2 oz. goat cheese, crumbled

2 tablespoons Panko bread crumbs

1 tablespoon fresh parsley for garnish

Directions:

1. Preheat oven to 350 degrees.

2. Drain crabmeat if necessary and pick through any shells or cartilage. Set aside.

3. In a large bowl, combine the crab meat, cream cheese, greek yogurt, parmesan, green onion, garlic, Worcestershire sauce, lemon juice, hot sauce,  and Old Bay seasoning. Adjust seasoning to taste (and hot sauce). Top with crumbled goat cheese and Panko bread crumbs and bake for 25-30 minutes until lightly golden on top. Serve hot with hot sauce on the side, crackers or slices of baguette. Makes 10-12 servings.

Christy Turnipseed is Birmingham born and raised. She’s a vintage jewelry designer for Lil’ Seeds. She’s a foodie, art and music lover and blogs at al.com and lifeofaturnip.com. She’s on twitter@cturnip.