Mom's Crab Dip

I'm used to spending my summers with blue crabs on the dinner table at least twice a week. After awhile, there's only so many crabs you can eat before the sight (and smell) make you want to throw up. After years of an over abundance of crab, I now find it entirely too rich. However, I can handle crabs in small doses -- when prepared the right way.

My mom's not-so-secret crab dip recipe is infamous. People invite themselves to parties if they know the crab dip will be there. Many have the recipe and make it on their own but never does it taste the same. I think there's a secret ingredient she's not including on the recipe card. This is my first attempt at that crab dip but I spruced my version up a bit with some fresh herbs and Parmesan. Its rich, very rich.


Mom's Famous Hot Crab Dip
2 cups fresh cooked blue crab meat
8 oz cream cheese
1/2 cup mayo
1 tblsp lemon juice
1-2 tsp Worcestershire
dash of cayenne pepper (I was heavy-handed with this because I'm convinced cayenne pepper isn't hot)
1 tbsp flour
salt and pepper to taste
fresh thyme leaves (optional)
handful grated Parmesan (optional)

My mom always takes her hands and runs them through the meat looking for shells. Then she softens the cream cheese in the microwave and combines it with the crab meat. She then adds the mayo, lemon juice, Worcestershire, cayenne pepper, and flour. Granted, she doesn't measure after all these years of making it but this is what she wrote down for me. She didn't even include salt and pepper and maybe she doesn't add it but I thought it needed it. The dip bakes in an oven safe dish at 350 for 25 minutes or until bubbly. I added some cheese on top and thyme so there would be a nice browned top. Breadcrumbs might also be a nice addition to curb the richness somewhat. Serve warm on your favorite cracker or on a slice of garlic buttered toast.