She Wore A Yellow Apron: Seaside Baked Crab Dip

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There are many times throughout the year when I find myself trying to come up with a new appetizer or treat to make for a small gathering.  I have some go-to recipes like chocolate chip oatmeal cookies and spicy pretzels that I know people already like, but I’m always looking for my next favorite.  The recipe I chose this week has the potential of being a favorite, although seafood may not be something for everyone.  But since I love seafood, I’m pretty sure I’m going to like it, so here I go with Seaside Baked Crab Dip.

The best part of this recipe is it only has a few ingredients.  The worst part is that one of them is pretty expensive.  This recipe calls for 16 ounces of canned crabmeat, which is not cheap.  Once I determine if this is worth making again, I might try the fake crabmeat (which is much more affordable) and see how that works out. 

To begin, I combine a package of cream cheese with a 1/2 cup of mayonnaise, then stir until they are combined.  Next, I add seafood seasoning along with the juice from one lemon, which amounts to about a 1/4 cup.   I then put the crabmeat in a strainer to rinse with water and drain.  Once all the water is out, I fold the crabmeat into the rest of the mixture along with salt and pepper.  Now I just need to put it all into a baking dish and into the oven to bake at 400 degrees for about 15 minutes or until it’s hot and the top is browned.  After 15 minutes, the dip is hot but the top is not browning much, so I decide to turn on the broiler to give it a little help.  When you put something under the broiler it can quickly go from brown to burnt, so I make sure I keep an eye on it.  After a couple minutes, it is looking better, so I take it out.  It is now definitely hot and bubbly, so it’s time for the taste test. 

The lucky reviewers for this recipe are my sister, my brother-in-law and me.  The recipe says the dip should be served warm with endive leaves, vegetables or crackers.  I chose crackers.  So, we all gather around the dish of crab dip to sample it.  After we each try some on a few crackers, we are pretty much in agreement that we like it.  My brother-in-law says, “it has great flavor.”  My sister agrees but “would like a little heat added in…just a little.”  I also think the flavor is very good, but next time I might add a little more pepper and maybe some jalapenos.  Overall, I would say if you like seafood and cream cheese, you can’t go wrong with this recipe.  I would just watch for sales on crabmeat so this dip can be a little more affordable to make if you want to give it a try.

To wrap this up, I will just mention that I did not stumble onto any John Wayne movies this weekend, but I did happen to catch the remake of The Magnificent Seven.  Since I love the original film, I wasn’t sure I was going to like this one, but it’s really well done and I highly recommend it.  And that’s all for this week. 

Now…what should I make next.    


8 oz. cream cheese, at room temperature

½ cup mayonnaise

1 ½ tsp. seafood seasoning

1 lemon, juiced

16 oz. canned crabmeat, rinsed and drained

Kosher or sea salt and pepper, to taste

Recipe from the John Wayne Family Cookbook.

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