Stay warm with a sim­ple, twice-baked crab dip

Cecil Whig - - JUMPSTART -

Quite ac­ci­den­tally, I baked up a few crab cakes for lunch only to have my daugh­ter say, “I wanted crab dip, didn’t you get my text?” In­stead of ar­gu­ing the finer points of that — my phone wasn’t in the kitchen, her room was only a door away from where I was stand­ing — I quickly con­verted the baked crab cakes into the finest dip I’ve had in quite some time.

I think what made this so special was that a golden crust had formed on the crab cakes, so when they were gen­tly folded into the dip mix­ture it added a lot more fla­vor. Twice-Baked Crab Dip Makes 5 to 6 ap­pe­tizer serv­ings

2 of your fa­vorite 6-ounce crab cakes (not the ex­pen­sive kind); or just make it about 12 ounces in to­tal

2 roasted mashed

4 ounces cream cheese (this must be su­per soft, so can be pulsed in a mi­crowave)

2 ta­ble­spoons chopped pars­ley leaves

1/2 cup (a heap­ing cup) of shred­ded ched­dar cheese, plus more to coat the top of the dip

2 heap­ing ta­ble­spoons of good may­on­naise a few shakes of hot sauce 1. Bake your fa­vorite crab cakes at 350 de­grees, en­sur­ing they turn golden brown (don’t bake more than 20 min­utes). If you worry about dry­ing them out, you can al­ways brush them with but­ter through­out the bak­ing process and tent them with foil gar­lic cloves, freshly un­til the last minute.

2. Mean­while, pre­pare the crab dip mix­ture. In a large bowl com­bine the gar­lic, cream cheese, pars­ley, ched­dar cheese, may­on­naise and a few shakes of hot sauce. Mix un­til well-blended.

3. When the crab cakes are done and no longer hot to the touch, gen­tly mix them into the crab dip mix­ture. Scoop up the en­tire bat­ter and place it into your fa­vorite crab dip bak­ing tray. I like mine to be dec­o­ra­tive. Cover the top with a gen­er­ous amount of ched­dar cheese. It’s im­por­tant to keep ev­ery­thing moist. Bake the dip un­til it is bub­bling, or after about 20 min­utes.

Serve the dip with crack­ers and take care as the in­sides can be quite hot.

Cook­ing at Home is a weekly col­umn that al­ter­nates be­tween Re­becca Bent and Chad Stringfel­low. They dish on what they’ve been mak­ing.

PHOTO COURTESY OF RE­BECCA BENT

In this week’s Cook­ing at Home, Re­becca im­provs a crab dip from crab cakes.

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