1 lb. Phillips (or other brand) jumbo lump backfin crab meat8oz cream cheese - softened½C diced scallions4T mayonnaise½ lemon’s worth of juice (about 2T)¼C grated gruyere cheese1t horseradish¼t celery salt2-3 dashes tobasco
paprika (smoked, sweet, hot - your choice) for garnish
(sour cream, heavy cream, horseradish, celery salt, gruyere, tobasco... these are all things you can add more of to suit your taste - I recommend at least some heavy cream and or sour cream to thin it out a bit and make it more "dip-able")
Directions1. Mix every measured ingredient together except crab.2. Adjust to taste with ingredients in parentheses.3. Mix in about ⅓ of the crab thoroughly, breaking up lumps into shreds.4. Gently fold in remaining crab, leaving lumps intact.5. Pour into small casserole dish, sprinkle with paprika.6. Bake at 325°F for 30-45 minutes, or until bubbling.
Serve warm with sliced, toasted baguette or crackers
Credits: Jennifer Jacobs
Tags: seafood, appetizer
Original Post Date: 5/14/22