Legal Seafoods Crab Dip
"NOTE ! post review - I use Costco or Trader Joe's canned crabmeat because it is all crab with only a tiny amount of liquid. Oh how I miss Legal Seafoods in Boston ! My most favorite seafood restaurant. I was so happy to find a recipe for this fantastic dip. "
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
2-4
ingredients
- 4 ounces cream cheese, softened
- 1 tablespoon heavy cream
- 1 tablespoon grated onion
- 1 tablespoon prepared horseradish
- 1⁄2 teaspoon Old Bay Seasoning
- 2 ounces shredded white cheddar cheese
- 1 tablespoon finely sliced chives
- 1⁄2 lb canned crabmeat, undrained
directions
- Preheat oven to 350°F.
- Combine cream cheese and cream, stirring until smooth.
- Stir in onion, horseradish, Old Bay, Cheddar and chives.
- Add crabmeat with liquid and fold in gently.
- Place in a small baking dish, bake 8-10 minutes or until hot.
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Reviews
-
I think it would be beneficial to rinse and drain the crab meat in cheese cloth or a fine strainer to eliminate some of the water and salt. -
I would not use this recipe again or else I'd tweak it significantly. I drained the canned crabmeat, but it was still watery. Also, I didn't add any salt at all but found it to be extremely salty. I'm not sure whether it was from the prepared horseradish or cheese, but something made it really salty. The horseradish taste was extremely pronounced which turned me off. I don't remember Legal Seafood's dip tasting anything like this. My friends said they liked it, but they also didn't eat even half of it. -
I thought this dip was excellent. I drained the crab very well. I used one can of fancy and one can of lump crabmeat. I weighed it out to make sure it was 1/2 lb. Maybe the problem with the watery dips was that there was too much water left or the weight of the crab was not double checked. (do not go by "net weight" on can if you drain the crab because that includes water weight) It came out thick enough to be scooped up with a cracker. I love the extra layer of flavor the Cheddar adds. Excellent! (I had to nuke it though because it was fridge temp when I put it in and I got impatient!) -
I made some changes to the recipe. I drained the crabmeat and still found the dip to be runnier than I wanted. I added about 3 ounces of cheese and 2 TBL of mayo to thicken it up. (It still wasn't thick, though). I also increased the Old Bay Seasoning to approximately 3/4 tsp because I had added the other ingredients. -
Not good - too watery and not thick like a dip. I had to leave it in the oven for 50 minutes or else I would of had to serve it as crab soup. Maybe if you drain the crab meat before you add it you'll have better luck than I did.
RECIPE SUBMITTED BY
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