Stay warm with a simple, twice-baked crab dip
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.
In this week’s Cooking at Home, Rebecca improvs a crab dip from crab cakes.