Skip to main content

Nichole's Famous Crab Dip, Camilla-Style {SRC Reveal}


It's the first Monday of the month which means one thing: Secret Recipe Club reveal for Group A. This month I was assigned to Cookaholic Wife, a blog written by Nichole. I picked my recipe almost immediately - because I love a good story. I decided to make the recipe that launched her down her road towards cooking and foodie blogging: Nichole's Famous Crab Dip. As she tells it...

"The first time I remember cooking something (other than eggs or Ramen), I was 16. My boyfriend at the time mentioned that he wanted crab dip for his birthday. I knew I didn't have enough money for us to eat a full meal at the restaurant with the best crab dip, so I decided I'd make my own. I researched recipes and combined ingredients from three of them together to create what I've come to refer to as Nichole's Famous Crab Dip. Everyone loved the crab dip and it gave me the confidence to start making other recipes."

Hot Crab Dip
adapted from A Cookaholic Wife / Nichole's Famous Crab Dip

1 lb. crab meat
8 oz. cream cheese, softened
2 shallots, diced
8 oz. sour cream
2 T mayonnaise
2 t hot sauce (I used a spicy salsa verde)
1 garlic clove, minced
1/2 t prepared yellow mustard
pinch of black pepper
3 C shredded cheese (I used a mixture of parmesan, asiago, and romano)
3 T Tony Chachere's Creole seasoning
sliced baguette, for dipping

Preheat an oven to 375. Spray a baking dish with non-stick cooking spray; I used a baking stone instead.

Pick through the crab meat to remove any shells. Season with 1 T of Tony Chachere's Creole seasoning and set aside.

In a large bowl, add the cream cheese, shallots, sour cream, mayo, hot sauce, garlic, mustard, black pepper and the remaining Tony Chachere's. Stir with a wooden spoon until combined. Blend in 2 cups of the shredded cheese. Gently fold in the crab meat.

Spread a layer of the crab dip into the prepared baking dish, top with 1/3 C of cheese. Repeat for 2 more layers.

Cover with foil and bake for 35 minutes. Remove the foil and bake another 5-10 minutes or until the cheese is melted and bubbly. Serve hot with baguette slices. If you're lucky enough to have leftovers, they can be refrigerated for 5 days.

Even though I quickly picked - and made my recipe for this month's reveal - there were several more that intrigued me. I will be trying these soon: California Roll Burgers, Cranberry Risotto in a Mushroom Cup, and Prosciutto Pear Cups.

Comments

  1. This is great for all the upcoming parties. I had a friend that used to make crab dip like this and this post made me think of her.

    ReplyDelete
  2. Sometimes a good dip is even enough for dinner to me. Nice pick.

    ReplyDelete
  3. That dip looks like a hit. Great pick Camilla!

    ReplyDelete
  4. OMG, crab dip is so awesome...this post reminded me that I really should make some soon!

    ReplyDelete
  5. Drooling over this crab dip!

    ReplyDelete
  6. crab dip sounds delicious right now! yum! thanks for sharing

    ReplyDelete
  7. What a sweet story about the dip. I think I could eat all of that dip to myself.

    ReplyDelete
  8. I love crab dip.. thanks for sharing great recipe and links of delicious crab dip recipe.
    www.neworleansbarandgrill.com/food/crab-dip

    ReplyDelete

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce